Raspberry Yogurt Salad Unverified!


  • 1/2 cup boiling water
  • 1 3 oz package raspberry Jello
  • 1/3 cup sugar, scant
  • 2 Tbsp lemon juice
  • 2 eight ounce containers raspberry yogurt


Add Jello boiling water in a small pan and stir over low heat until dissolved. Stir in sugar and lemon juice and stir until sugar is dissolved. Turn yogurt into a bowl and beat until smooth. Beat into it the Jello mixture.

Pour into a pan, chill and cut into squares to serve, or pour into individual molds.

Serve on a lettuce leaf with fresh fruit.

Serve salad dressing of your choice.

Serves four to six, or fills five individual molds.