Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Crushed Cornflakes |
⅓ cup | Plus 2 T. sugar |
¼ cup | Butter or margarine; melted |
1 \N | Envelope; (1 T.) unflavored gelatin |
2 \N | Containers; (6 or 8 oz. each) yogurt, any flavor |
\N \N | Berries or slices of fruit; (optional) |
1 cup | Heavy cream |
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 ⅓ 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@... (Nadia I Canty) on Mar 6, 1998