email this pageIngredients
1 (.25-ounce) envelope unflavored gelatin
2 cups cold orange juice, divided
4 tablespoons sugar, divided
2 cups sliced strawberries
1 sliced banana
1/4 cup low-fat vanilla yogurt
Mint sprigs (optional)
Instructions
2 cups cold orange juice, divided
4 tablespoons sugar, divided
2 cups sliced strawberries
1 sliced banana
1/4 cup low-fat vanilla yogurt
Mint sprigs (optional)
1. Sprinkle gelatin over 1 cup cold orange juice in bowl; let stand 5 minutes to soften. Stir. Heat remaining juice until almost boiling; stir in 3 tablespoons sugar. Add to gelatin mixture; stir until gelatin is completely dissolved, about 5 minutes.
2. Pour gelatin mixture into an 8-inch square baking pan. Refrigerate until firm, about 4 hours.
3. Place strawberries in a medium bowl. Sprinkle with remaining 1 tablespoon sugar; toss to coat. Cover with plastic wrap and refrigerate until gelatin is set.
3. Cut firm gelatin into cubes. Place a layer of cubes in each of 4 serving glasses. Add a layer of strawberries and bananas, another layer of cubes, and a final layer of strawberries and bananas. Top each glass with 1 tablespoon yogurt and garnish with mint sprigs, if desired. Serves 4.
Relish Cooking with Kids, "Veggie U," August 2007.
Nutritional Information
2. Pour gelatin mixture into an 8-inch square baking pan. Refrigerate until firm, about 4 hours.
3. Place strawberries in a medium bowl. Sprinkle with remaining 1 tablespoon sugar; toss to coat. Cover with plastic wrap and refrigerate until gelatin is set.
3. Cut firm gelatin into cubes. Place a layer of cubes in each of 4 serving glasses. Add a layer of strawberries and bananas, another layer of cubes, and a final layer of strawberries and bananas. Top each glass with 1 tablespoon yogurt and garnish with mint sprigs, if desired. Serves 4.
Relish Cooking with Kids, "Veggie U," August 2007.
Per serving: 160calories, 1g fat, 4g prot., 37g carbs., 3g fiber, 15mg sodium.
