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| RECIPE FOR RAINBOW PARTY MOLD |
Title: Rainbow Party Mold
Serves: 20
Ingredients:
| 1.00 | c | Boiling water | | 1.00 | pk | (3 ounces) lemon-flavored | | | Gelatin | | 0.75 | c | Sparkling white grape juice, | | | Chilled | | 1.00 | c | Chopped fresh, frozen (thawe | | | Or canned (drained) peaches | | 1.50 | c | Boiling water | | 1.00 | pk | (6 ounces) lime-flavored | | | Gelatin | | 2.00 | c | Plain or vanilla-flavored | | | Yogurt | | 2.00 | c | Boiling water | | 1.00 | pk | (6 ounces) | | | Raspberry-flavored gelatin | | 1.50 | c | Sparkling white grape | | | Juice, chilled | | 1.00 | c | Fresh or frozen raspberries |
Instructions:
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.
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