Dessert Recipes
Candy Corn Gelatin Ring
Treat your family to this colorful pineapple and orange gelatin made using Yoplait® lemon meringue yogurt - a mouth-watering dessert.
Prep: 10 min | Yield: 16 servings
Ingredients
- 3 cups boiling water
- 1 (4 serving size) box lemon-flavored gelatin
- 1 (6 ounce) container Yoplait® Thick & Creamy Light Fat Free lemon meringue yogurt
- 1 (8 serving) box orange-flavored gelatin
- 2 1/2 cups cold water
- 2 (11 ounce) can mandarin orange segments, drained
- 1 (8 ounce) can pineapple tidbits in juice, undrained
- 1 (4 serving) box pineapple flavored gelatin
Instructions
- In medium bowl, pour 1 cup of the boiling water on lemon gelatin; stir until gelatin is dissolved.
- Slowly stir lemon yogurt into lemon gelatin until blended.
- Pour yogurt mixture into a 12 cup mold. Refrigerate 1 hour or until set.
- In large bowl, pour remaining 2 cups boiling water on orange gelatin; stir until gelatin is dissolved.
- Stir in 1 1/2 cups of the cold water and the mandarin oranges.
- When lemon gelatin is set, carefully pour orange gelatin mixture over lemon gelatin.
- Refrigerate for 1 hour or until set.
- Drain pineapple, reserving juice in 2-cup microwavable measuring cup; set pineapple aside.
- Add enough water to pineapple juice to measure 1 cup; microwave on HIGH for 2 minutes or until boiling.
- In large bowl, pour boiling liquid on pineapple gelatin; stir until gelatin is dissolved.
- Stir in remaining 1 cup cold water and reserved pineapple tidbits.
- When orange gelatin layer is set, carefully pour pineapple gelatin over orange gelatin layer.
- Refrigerate at least 2 hours or until set.
- Unmold on serving plate.
- Cover and refrigerate any remaining gelatin.
Nutrition
Per serving: Calories 100
% Daily Value Total Fat 0g 0% (Saturated Fat 0g, 0%), Sodium 95mg 95%; Total Carbohydrate 24g 24% (Dietary Fiber 1/2g 1/2%), Protein 2 1/2g 2 1/2%
% Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges:1 1/2 Starch; 1/2 Fruit
Carbohydrate Choices: 2
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker