Jello Yogurt Parfait Recipes

YOGURT-JELLO

Steps:

• Put yogurt into a serving dish that will hold about one quart.
• Make jello as directed on box.
• Immediately pour jello into dish.
• Stir well, until completely mixed.
• Let set in refrigerator, at least 4 hours.
• This can also be made in 4 individual serving cups. Put 1/2 cup yogurt into each cup. Divide jello evenly between each serving cup. Mix each cup individually.
• If you don't have a large container of yogurt, you can also use 2 (8oz) containers, or even 3 to 4 (6oz) containers.

POMEGRANATE GELATIN YOGURT PARFAITS

Steps:

• Heat 3 cups of the pomegranate juice in a small saucepan until hot. Add the remaining cup of pomegranate juice to a large bowl and sprinkle the gelatin packets over the juice. Let sit for 1 minute. Add in the hot juice and stir until the gelatin is completely dissolved. Pour the mixture into a 9-by-13-inch pan. Sprinkle with the pomegranate seeds and grapes and refrigerate until fully set, at least 3 hours or overnight.
• Put the Greek yogurt in a large bowl and whip with an electric mixer until fluffy. Cut the pomegranate gelatin into 1 1/2-inch cubes. Layer the gelatin, whipped yogurt, sliced strawberries and blueberries in 8 parfait or juice glasses.

JELLO- YOGURT PARFAIT

Steps:

• Prepare jello per package instructions. Pour Jello in glass baking dish. When cool enough to hand, put in freezer for about 5-10 mins, just enough to settle. Then take half the jello and the one cup of yogurt and mix in blender or mixer. Add yogurt mixture to remain jello to make the parfait. Put in small 1 cup containers and place in fridge.
• This is so good and is under 50 calories!!! I hope you like it.

LOW FAT JELL-O PARFAITS

Steps:

• Mix both packages of jell-o with the boiling water and stir till jell-o is disolved.
• Add cold water and stir.
• Refrigerate about 4 hours or until jell-o is firm.
• Put half of the jell-o into mixing bowl and add 1 container of yogurt.
• Set mixer on a medium -low setting and blend until blended but not creamy.
• put about 2 teaspoons gramham cracker crumbs in the bottom of 6 half pint canning jars.
• Followed by about 2 tablespoons jell-o mixture.
• Follow with about 2 teaspoons graham cracker crumbs.
• Followed by about 2 tablespoons plain jell-o.
• Next 2 tablespoons of vanilla yogurt.
• Repeat layers until all ingreditents are gone.
• Wipe rims, add lids and refrigerate.
• Really I don't think the order matters.
• Just put graham crackers between each layer.