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Yogurt-Gelatin Ribbon Salad

Betty Crocker Kitchens
Updated Feb 7, 2016
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The good old days inspire a delicious new gelatin salad flavored with today's popular yogurt.

Yogurt-Gelatin Ribbon Salad

  • Prep Time 30 min
  • Total 5 hr 30 min
  • Servings 18
  • Ingredients 12
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Ingredients

  • 2 cups boiling water
  • 1 box (6 oz) lime-flavored gelatin for green ribbon or berry blue-flavored gelatin for blue ribbon
  • 1 container (6 oz) Yoplait® Original yogurt Key lime for green ribbon or mountain blueberry yogurt for blue ribbon
  • 2/3 cup cold water
  • 2 cups boiling water
  • 1 box (6 oz) lemon-flavored gelatin for cream ribbon or Piña colada gelatin for white ribbon
  • 1 container (6 oz) Yoplait® Original yogurt lemon burst for yellow ribbon or Original coconut cream pie yogurt for white ribbon
  • 2/3 cup cold water
  • 2 cups boiling water
  • 1 box (6 oz) raspberry-flavored gelatin
  • 1 container (6 oz) Yoplait® Original yogurt red raspberry
  • 2/3 cup cold water

Instructions

  • Step 
    1
    In medium bowl, stir 2 cups boiling water into lime gelatin until gelatin is dissolved. In another medium bowl, slowly stir 1 cup of the lime gelatin into lime yogurt. Pour yogurt mixture into 13x9-inch (3-quart) glass baking dish. Refrigerate about 1 hour or until set. Stir 2/3 cup cold water into remaining plain lime gelatin; let stand at room temperature.
  • Step 
    2
    When lime yogurt layer is set, carefully pour plain lime gelatin over yogurt layer. Refrigerate about 30 minutes or until set.
  • Step 
    3
    In medium bowl, stir 2 cups boiling water into lemon gelatin until gelatin is dissolved. In another medium bowl, slowly stir 1 cup of the lemon gelatin into lemon yogurt. Pour yogurt mixture over layer of lime gelatin. Refrigerate about 30 minutes or until set. Stir 2/3 cup cold water into remaining plain lemon gelatin; let stand at room temperature.
  • Step 
    4
    When lemon yogurt layer is set, carefully pour plain lemon gelatin over yogurt layer. Refrigerate about 30 minutes or until set.
  • Step 
    5
    In medium bowl, stir 2 cups boiling water into raspberry gelatin until gelatin is dissolved. In another medium bowl, slowly stir 1 cup of the raspberry gelatin into raspberry yogurt. Pour yogurt mixture over layer of lemon gelatin. Refrigerate about 30 minutes or until set. Stir 2/3 cup cold water into remaining plain raspberry gelatin; let stand at room temperature.
  • Step 
    6
    When raspberry yogurt layer is set, carefully pour plain raspberry gelatin over yogurt layer. Refrigerate at least 2 hours until set.

Nutrition

140 Calories
0g Total Fat
3g Protein
30g Total Carbohydrate
27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
150mg
6%
Potassium
0mg
0%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
27g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

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