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Thread: Yogurt Fluff

  1. 06-23-2013, 05:27 AM #1
    cali baker
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    Yogurt Fluff




    I have this old cookbook called Jello Fun and Fabulous Recipes, and have bookmarked this recipe for a few weeks now. I have yet to make it but it's on my "to-make" list:

    Ingredients:
    2/3 cup boiling water
    1 package (4 serving size) Jello Sugar Free
    1/2 cup cold water
    Ice cubes
    1 cup plain yogurt
    1/2 tsp vanilla

    Pour boiling water into blender. Add gelatin. Cover and blend at low speed until gelatin is completely dissolved, about 30 seconds.
    Combine cold water and ice cubes to make 1 and 1/4 cups.
    Add to gelatin and stir until ice is partially melted. Then add yogurt and vanilla. Blend at high speed for 30 seconds.
    Pour into dessert glasses, chill until set, about 30 minutes.
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    Last edited by cali~jenn; 07-25-2013 at 03:51 PM.
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  2. 06-23-2013, 01:36 PM #2
    cali~jenn
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    Re: Yogurt Fluff




    Interesting. Let me know ow you like it.
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  3. 06-30-2013, 12:45 PM #3
    cali baker
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    Re: Yogurt Fluff




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    Also known as the "Gone in 60 Seconds Dessert"!

    I (obviously) liked this one

    A hint of tartness from the plain yogurt and a bit of sweetness from the strawberry flavored gelatin made a very refreshing treat. I consider Jello comfort food so it was a nice pick-me-up today. Oh, and of course I had to add a dollop of Cool Whip too!
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  4. 06-30-2013, 02:17 PM #4
    LariP
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    Re: Yogurt Fluff




    Years ago...and I mean YEARS ago when I was about 12. This was back in the day where they didn't say everything raw was going to cause botulism or salmonella.

    I made a jello dessert that was absolutely fabulous. I believe I got it from a Jello box.

    I know it called for raw eggs, and I don't think just egg whites but the whole egg. Made a jello mousse is the best I can describe it. Does that recipe book have anything that calls for raw eggs? I've tried doing internet searches, but it just doesn't seem to have made it to the internet, likely because of the raw eggs.
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  5. 06-30-2013, 02:49 PM #5
    cali baker
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    Re: Yogurt Fluff




    Quote Originally Posted by LariP View Post
    Years ago...and I mean YEARS ago when I was about 12. This was back in the day where they didn't say everything raw was going to cause botulism or salmonella.

    I made a jello dessert that was absolutely fabulous. I believe I got it from a Jello box.

    I know it called for raw eggs, and I don't think just egg whites but the whole egg. Made a jello mousse is the best I can describe it. Does that recipe book have anything that calls for raw eggs? I've tried doing internet searches, but it just doesn't seem to have made it to the internet, likely because of the raw eggs.
    You have me very curious now, Lari. I'm gonna take a look at the book I have. I also have another Jello cookbook (more like a pamphlet), that might be a little older so it could be in there. I'll let ya know!
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