| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Crushed Cornflakes |
| 1/3 |
c |
Plus 2 T. sugar |
| 1/4 |
c |
Butter or margarine; melted |
| 1 |
|
Envelope; (1 T.) unflavored gelatin |
| 2 |
|
Containers; (6 or 8 oz. each) yogurt, any flavor |
|
|
Berries or slices of fruit; (optional) |
| 1 |
c |
Heavy cream |
INSTRUCTIONS
Notes: 1990 Student First Place. Lisa Feane, Nesquehoning, Panther Valley
HS
In medium bowl, combine Cornflakes, 2 T. sugar, and butter; mix well. Press
mixture evenly and firmly into the bottom and around sides of a 9-inch pie
pan. Chill.
In medium saucepan, combine gelatin and remaining 1/3 cup of sugar. Stir in
1 container of yogurt. Cook over low heat, stirring constantly for 4-5
minutes or until gelatin dissolves. Let cool slightly, then stir in
remaining container of yogurt. Chill, stirring occasionally, until mixture
mounds slightly when dripped from a spoon. Set aside.
In a small bowl, whip cream until stiff peaks form. Fold into thickened
yogurt mixture and spoon yogurt-cream mixture into pie crust. Chill until
set, then garnish with fruit, if desired.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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