FRUITY YOGURT WHIP

      1 package unflavored gelatin      ¾ cup cold fruit juice
      ⅓ cup sugar                       2-4 oz fruit pulp or syrup
      1 cup boiling fruit juice         8 oz Greek yogurt

Whisk the gelatin and sugar together. Mix into the boiling juice (or water). Add the cold juice or water. Chill in the refrigerator until slightly thickened, about 60-90 minutes. Add the yogurt and fruit pulp and beat with a rotary beater or blender until light and fluffy. Pour into individual dessert glasses or dishes. Chill at least two hours, or overnight.

The fruit pulp/syrup is optional; the fruit juice can be partially or completely replaced with water depending on how strong the fruit flavor is. Adjust sugar to sweetness of fruit.

Adapted from the “New Joys of Jello” (1973). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!