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Categories:Viewed: 10 - Published at: 3 years ago
Ingredients
- 1-1/4 cups boiling pomegranate juice
- 2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
- 2 env. (1/4 oz. each) KNOX Unflavored Gelatine
- 1/2 cup cold water
- 2 cups milk
- 1 cup sugar
- 1 container (16 oz.) plain nonfat Greek-style yogurt
- seeds from 1 pomegranate (about 3/4 cup)
Method
- Add pomegranate juice to raspberry gelatin mixes; stir 2 min.
- until completely dissolved.
- Pour into 9-inch square pan sprayed with cooking spray.
- Refrigerate 40 min.
- or until firm.
- Cut into 8 star shapes with 2-inch cookie cutter, then cut remaining gelatin into 1/2-inch cubes.
- Refrigerate until ready to use.
- Meanwhile, sprinkle unflavored gelatine over cold water; let stand 5 min.
- or until softened.
- While gelatine is softening, bring milk just to simmer in medium saucepan on medium heat.
- Add sugar and unflavored gelatin to milk; cook and stir 2 min.
- or until sugar is dissolved.
- Cool 5 min.
- Whisk in yogurt until blended.
- Refrigerate 25 min.
- or until thickened but not set.
- Arrange gelatin stars in single layer on bottom of 6-cup mold sprayed with cooking spray; spoon 3/4 cup yogurt mixture over stars.
- Refrigerate 15 min.
- or until set but not firm.
- Add remaining yogurt mixture to mold; top with gelatin cubes.
- Refrigerate 3 hours or until firm.
- Unmold dessert before serving.
- Garnish with pomegranate seeds.
