Easy to follow recipe. Four cups yogurt = 32 oz container (knowing this will save you prep time). I used 2 cherry and 1 rasberry 3-oz box of regular jello. Wasn't sure how fluffy mix was suppose to be, so used judgment and poured when it looked ready. Wasn't sure how mixture would freeze w/yogurt so rather than pour the whole batch into a 9x13-inch glass dish, I used 1 plastic ice tray and 1 flat square storage container. I inserted popscile sticks into ice tray mix. Won't do that again - sticks or ice tray - too hard removing frozen mix. When I first took recipe from freezer, I waited 10 not 15 minutes before biting into it - was very tart. Put 2 tsp of mix in bowl and let sit in room temp for 1-1/2 hrs while family went to dinner at a resturant. Came back and ate the yogurt. It was a bit softer, had clear liquid forming in bottom of bowl. Yogurt tasted a bit sweeter then I prefer and consistency was more like "junket," a dessert Mom made when I was a youngster. If I make recipe again I will try using sugar-free jello in a different flavor. Suggestion: unless you plan to eat the whole recipe in one sitting you might consider putting mix in individual molds/bowls then freeze. Thanks for the recipe, Pepita.
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Easy to follow recipe. Four cups yogurt = 32 oz container (knowing this will save you prep...