Rainbow Party Mold
Ingredients:
1
c
Boiling water
Juice, chilled
1 1/2
c
Sparkling white grape
Raspberry-flavored gelatin
1
pk
(6 ounces)
2
c
Boiling water
Yogurt
2
c
Plain or vanilla-flavored
Gelatin
1
pk
(6 ounces) lime-flavored
1 1/2
c
Boiling water
Or canned (drained) peaches
1
c
Chopped fresh, frozen (thawe
Chilled
3/4
c
Sparkling white grape juice,
Gelatin
1
pk
(3 ounces) lemon-flavored
1
c
Fresh or frozen raspberries
Method:
Using frozen raspberries will hasten the thickening process.
Pour 1 cup boiling water on lemon gelatin; stir until gelatin is dissolved.
Stir in 3/4 cup grape juice.
Refrigerate until the consistency of unbeaten egg whites.
Stir in peaches.
Pour into 12-cup bundt cake pan.
Refrigerate until set but not firm.
Pour 1-1/2 cups boiling water on lime gelatin; stir until gelatin is dissolved.
Stir in yogurt.
Pour over lemon layer.
Refrigerate until set but not firm.
Pour 2 cups boiling water on raspberry gelatin; stir until gelatin is dissolved.
Stir in 1-1/2 cups grape juice.
Refrigerate until the consistency of unbeaten egg whites.
Stir in raspberries.
Pour over lime layer.
Refrigerate about 4 hours or until firm; unmold.
(Do not refrigerate longer than 48 hours.
) 20 SERVINGS; 125 CALORIES PER SERVING.
Small Rainbow Party Molds: Use two 6-cup molds.
Divide gelatin layers evenly between the molds.