Yogurt Jello Parfait Recipes

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.

YOGURT JELLO PARFAIT

Steps:

• Dissolve the Jello in the 1 cup of boiling water. Then add the 3/4 cup of cold water. Next, add the yogurt to the Jello mixture. Whisk the contents until all of the liquid is of the same consistency. Pour the mixture into a few small bowls or containers (any size is fine). Put the bowls in the fridge for about 2 hours until they solidify. Add an extra dollop of yogurt and a piece of fruit on top for garnish.

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.

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.