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Ingredients Jump to Instructions ↓

  1. 1/4 cup cold water

  2. 1 (1/4-ounce) envelope unflavored gelatin

  3. 1/2 cup granulated sugar

  4. 2 cups plain non-fat yogurt

  5. 1 cup mashed strawberries

  6. 1 (8-ounce) can crushed pineapple, drained

Instructions Jump to Ingredients ↑

  1. Pour cold water into a small saucepan; sprinkle unflavored gelatin over water and let stand for 5 minutes. Heat over low heat, stirring until dissolved. Add sugar and until well mixed; remove from heat and let cool.

  2. Stir in yogurt; transfer yogurt mixture to a shallow dish and refrigerate until somewhat thickened, about 45 minutes.

  3. Fill a standard 12 cup muffin pan with paper baking cups; set aside.

  4. Add strawberries and pineapple to yogurt mixture; whip until light and fluffy, about 2 minutes with an electric mixer. Spoon into paper baking cups; freeze until firm, about 2 hours.

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