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Ingredients: 2 Package(s) (4-serving size) JELL-O 1 1/4 c Boiling water Brand Gelatin, any flavor Directions: Completely dissolve gelatin in boiling water. Pour into 8-or 9-inch square pan. Chill until firm, about 3 hours. Cut into 1 1/2-inch squares. (For holidays or just fun, use small cookie cutters to cut out fun shapes. Trish) Makes 3 dozen JELL-O JIGGLERs NOTE: Original recipe calls for 1 pk. of regular JELL-O and 1 pk. of sugar free JELL-O but I called company and they said that we could use just the S.F. in the recipe and it would work out fine. The reason they suggested using one of each was that the S.F. has a slightly metallic taste and the were concerned that since this recipe is so concentrated the consumer might not like it. Nutritional information per serving (1 square): calories - 10, protein - 0 gm., fat - 0 gm., carbohydrates - 2 gm., cholesterol - 0 mg., sodium - 15 mg. Diabetic Exchanges: FREE, Limited. (Remember, this information was figured using one package of regular and 1 package of sugar free JELL-O. Trish) JELL-O JIGGLERS Yogurt Snacks Dissolve gelatin in boiling water as directed. Cool to room temperature. Whisk in 1 container (8 ounces) plain lowfat yogurt. Continue as directed. Nutritional information per serving: calories - 14, protein - 1 gm., fat - 0 gm., carbohydrates - 3 gm., cholesterol - 0 mg., sodium - 20 mg. Diabetic Exchanges: FREE, Limited. (See note above.) FROM: There's Always Room for Sugar Free JELL-O copyright 1992 JELL-O is a registered trademark of Kraft General Foods, Inc.
Check some related videos Similar recipes: Cherry yogurt frosting Beat egg white in soft peaks; gradually add the yogurt. Beat to stiff peaks. Spread on 8 X 9" cake. Serve immediately. Yield: Frost sided and tops of any size cake. Food Exchange per serving: 1 serving NEGLIGIBLE; CAL: 1 serving NEGLIGIB Broiled peaches w/frozen yogurt Halve and pit peaches, place, cut side up, in shallow baking dish. Spoon orange juice into hollows, sprinkle with sugar to taste. Broil for 3 to 5 minutes or until sugar is lightly caramelized. Transfer to serving dishes, top with scoop of frozen yogurt. Apricot orange yogurt SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Start by making the drained yogurt - see separate recipe. Combine ingredients in a blender or food processo Cherry waldorf gelatin * Garnishes to include Apple slices and/or celery leaves. ~-------------------------------------------------------------------------- In medium bowl, pour boiling water over gelatin; stir until dissolved. Add cold water and lemon juice; chill until par Home-made yogurt Combine milk and dry milk together, stirring over heat on a stovetop until just before the milk boils over. Remove milk from heat and let sit for approximately 20 minutes depending on the ambient room temperature. Smoothly mix the yogurt in with the coole Cranberry gelatin mold For speedy gelling, have ready a large bowl half-filled with ice and water. Put gelatin in a medium bowl. Bring orange juice to a boil in a medium saucepan, pour over gelatin and stir until completely dissolved. Drain the pineapple in a strainer s Strawberry yogurt smoothies In a blender or food processor, combine all ingredients; blend until smooth. If necessary, add additional powdered sugar for desired sweetness. Serve immediately, or cover and refrigerate up to 24 hour. Blend before serving. Yogurt cheddar scones in large bowl, mix together flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in cheese. Add yogurt all at once; stir with fork to make soft, slightly sticky dough. On lightly floured su Frozen cinnamon nut yogurt Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl. Stir in whipping cream and vanilla. Add nuts. Cover and refrigerate 30 minutes. Freeze according to manufacturer's directions. Drained yogurt SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Place yogurt in a strainer suspended over a measuring cup or bowl. The yogurt should NOT contain gelatin or a Yogurt chicken with garlic-mint dipping Preheat oven to 400 Degrees F. Pour yogurt into wide shallow bowl and set it on your work surface. Season the bread crumbs with salt and freshly ground pepper. Spread crumbs out on a platter and place next to the yogurt. Place a wire rack over a Kalbsschnitzel mit joghurt (veal steaks with yogurt) Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on eac h side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 32 Yogurt cheese 1. Line strainer with 2 layers of cheesecloth and placeover deep bowl. 2. Spoon yogurt into strainer. 3. Cover loosely with plastic wrap. 4. Drain for 24 hours in refrigerator. 5. Discard whey in bowl several times as yogurt drains. 6. Store yogurt cheese Fruit 'n yogurt pasta salad Cook macaroni to desired doneness as directed on package. Drain; rinse with cold water to cool. In medium bowl, combine cooked macaroni and all remaining ingredients except strawberries; mix gently to coat. Cover; refrigerate 1 to 2 hours to blend Peachy dream yogurt shake Blend. SERVES: 4-5 SOURCE: _The Non-Drinker's Drink Book_ by Gail Schioler Herb-yogurt muffins Heat oven to 400F degrees. Grease bottoms only of 12 medium muffin cups, 2 1/2 X 1 1/4 inches, or line with paper baking cups. Beat yogurt, oil, basil, and egg in a large bowl. Stir in remaining ingredients just until flour is moistened. Divide batt Fruity gelatin snack Combine unflavored gelatin and fuit-flavored gelatin in a medium bowl. Add boiling water, and stir until gelatin dissolves. Pour gelatin into a 8" square baking pan coated with cooking spray. Cover and referigerate until firm. Cut into Brown rice yogurt supreme Combine all ingredients, chill well before serving. Yogurt pancakes Preheat griddle and oil very very lightly. Separate the eggs; beat the yolks in a bowl big enough to hold the whole recipe. Add the yogurt and beat again; add the milk and oil and beat again. Rinse the eggbeater. In a separate bowl, mix all th Curried yogurt dip GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or Fruit salad with indian yogurt dressing Mozzarella snacks Cut each slice of bread into 2 triangles. Top 8 of the bread triangles with mozzarella slices, olives, and chopped anchovies. Place the basil leaves on top and season with salt and pepper to taste. Lay the other 8 triangles of bread over the top a Yogurt deviled eggs Cut eggs in half lengthwise. Remove yolks and set whites aside. mash yolks with a fork. Blend in remaining ingredients. Refill whites using about 1 tablespoon yolk mixture for each egg half. White bean, yogurt and feta dip In a food processor, puree beans, feta, yogurt and lemon juice until smooth. Transfer to a bowl; stir in dill. Season with salt and pepper. Serve immediately, or store, covered in refrigerator up to 1 week. Serve with pita chips and your favorite olives Frozen apricot yogurt Serve with fresh fruit or berries or garnish with a fresh mint leaf. In small saucepan or microwave dish, combine apricots with orange juice. Bring to a boil. Cover and simmer over medium heat for 10 to 12 minutes. OR cover and microwave at Hi Yogurt tandoori marinade 10 ml / 2 tsp sunflower oil 150 ml / 5 oz low fat natural yogurt 5 ml / 1 tsp ground cumin 1,25 ml / half tsp ground turmeric 1,25 ml / quarter tsp chili powder. 5 ml / 1 tsp ground coriander 5 ml / 1 tsp garam masala 5 ml / 1 tsp paprika 1 larg Herbed yogurt marinade for lamb In a food processor, pulse the yogurt several times until smooth. Pour in the olive oil and pulse 2 or 3 times. Add remaining ingredients and pulse until blended. Yield: 1 1/4 cups. Source: The Joy of Grilling Cheese and sausage snacks Blend sausage meat and onion (in blender if you wish). Add remaining ingredients and mix well. (important to have onion finely ground). Drop from teaspoon onto greased cookie sheet Bake at 425 (four twenty-five) degrees Fahreneheit 10 -15 minutes Barbecued leg of lamb with yogurt Bone the lamb and cut into 1" cubes. Combine all ingredients in a large bowl, mix, cover and refrigerate overnight. Skewer cubes and grill over charcoal about 7 min. per side. Yogurt chicken First prepare the sauce: Slice or chop the onions. Using a large heavy frying pan that has a lid, saute the onions in the oil. When they are translucent and beginning to brown, add the garlic. When its moisture evaporates, add the cayenne, coriander a Cucumber and yogurt salad Mix the olive oil, vinegar and garlic in a small bowl. Add the yogurt and mix well. Drain the cucumber and add to the yogurt with the mint, salt, pepper and mix again. Leave the mixture 1-2 hours in the refrigerator. Garnish with a few black olives. S Lemon yogurt cake Grease a 9-inch tube pan. Preheat oven to 350F degrees. Sift flour, baking powder, baking soda, and salt onto wax paper. Beat butter and sugar in a large bowl with a mixer until light and fluffy, about 3 minutes. Beat in eggs one at a time. Add Refreshing yogurt marinade Using a sharp knife, cut mango flesh away from pit and peel. Cut flesh into chunks. Combine mango and remaining ingredients in food processor; process until smooth and flecked with mint. Before using marinade, reserve 1/2 cup to serve as a dipp Muffin pan snacks Completely dissolve gelatin in boiling water. Combine cold water and enough ice cubes to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add orange and carrot. Chill until thickened, about 10 minutes. Lemon yogurt muffins Preheat oven to 375F and butter muffin tins. In a small mixing bowl, stir and toss together the flour, baking powder, soda, and salt. In another, larger bowl, combine the sugar, honey, eggs, yogurt, melted butter, and lemon zest and beat until thoroughl Strawberry banana yogurt shake Pour milk into blender container. Add remaining ingredients; cover. Blend at high speed 30 seconds or until smooth. Makes 5 cups or 5 servings. Nutritional information per serving: calories - 100, protein - 7 gm., fat - 1 gm., carbohydr Mild yogurt curry dressing Whisk all ingredients to combine. Nectarine yogurt a la donna Put the sliced nectarines in a medium size mixing bowl. With a mashing device, mash the nectarines to the point that they are lumpy. Add the 4 packets of Equal while mashing the nectarines so that the Equal will mix in well. Add all other ingr Lemon yogurt pound cake Preheat oven to 350F. In a bowl, combine the sugar and shortening. Beat in eggs, then mix in remaining ingredients. Pour into greased and floured tube pans or 8x4 inch loaf pans. Bake for 45-55 minutes, or until a wooden toothpick inserted comes out clean Soft dumplings in yogurt Place the powdered Urid Dhal in a large mixing bowl. Add the baking powder and ground ginger and stir to combine. Add the the water and mix to form a paste. Heat the oil in a deep saucepan or skillet. Pour in the batter, 1 teaspoon at a time, Yogurt lime chicken Mix all of the above ingredients in a saucepan. Cook gently over low heat until thickened. Cook chicken according to the instruction on bag. Pour sauce over chicken and serve. A reicpe from the bag of chicken I by, thighs Brought to you and y Frozen peach yogurt (all) Put peaches on cookie sheet in single layer and freeze until firm, about 5 hours. 15 minutes before serving, remove fruit from freezer. Insert metal blade and add peaches and sugar to work bowl. Pulse chop 8 times, then process until chopped fine, abo Yogurt dip Combine all ingredients; mix well. Serve with vegetables dippers. 1 1/4 cup. Jell-o fruit and cookie dram MIX dry gelatin mix and yogurt in medium bowl until well blended. STIR in whipped topping. SPOON layers of yogurt mixture, berries and cookie pieces alternately into each of 6 dessert dishes. Store leftover dessert in refrigerator. Creamy yogurt cups Completely dissolve gelatin in boiling water. Combine cold water and enough ice cubes to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Stir in yogurt and vanilla. Pour into 5 individual dishes. Chill Baked stuffed yogurt potatoes 1) Scrub potatoes; rub skins with shortening; bake at 450 degrees for 45 minutes or until done. 2) Cook bacon; drain and crumble. Saute onion in 1 tablespoon bacom drippings. 3) Cut hot potatoes in half, scoop out potatoes and mash. Add yogur Dried apricot frozen yogurt SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Combine apricots and water in a small saucepan. Bring liquid to a boil, cover and simmer for about 15 minutes Skinny dip dressing yogurt-buttermilk Combine all ingredients except yogurt in a blender and blend until smooth. Transfer to a bowl and fold in yogurt. Taste to adjust seasonings. If extra sharpness is desired, add 1 tablespoon white wine vinegar. Makes 1 Cup; 15 calories per tablespo Green lentil rissoles with vegan yogurt sauce RISSOLES: Combine lentils & water, bring to a boil, reduce heat & simmer for 30 minutes, or until the lentils are tender (I think it needs closer to an hour to get them really tender). Add more water if necessary. Heat the margarine Rice flour and yogurt pancakes Sift rice flour, cornstarch, sugar, baking powder and salt into a large bowl.mix egg with oil and yogurt; stir in milk. Pour liquid ingredients over dry ingredients and mix until just blended. Heat a non-stick skillet over medium heat. Pour b