Cherry Blossom Salad

This is a fun and tasty way to get yogurt into the diets of those you love, especially those that don't love yogurt, like my hubby. He loves soft-frozen dessert yogurt, but the only way he will eat any other kind of yogurt is if I sneak it in on him. He loves this cherry gelatin salad. I used Greek yogurt because it is thick like sour cream, which the original recipe called for, and because of the high protein value. This would be a great snack for kids. This recipe was adapted from a recipe in Betty Crocker's Cookbook. Blessings...

Recipe:

2 cups boiling liquid (water or the syrup drained off the cherries)
1 6-oz. pkg. cherry-flavored gelatin
2 cups vanilla Greek yogurt (I used 3 5.3-oz containers of yogurt)
2 cups pitted dark sweet cherries or 1 can (1 pound) dark sweet cherries, drained
1/3 cup chopped pecans

1. Pour boiling liquid over gelatin in a mixing bowl, stirring until gelatin is dissolved. Cool.
2. Whisk in yogurt until smooth or beat in with a hand-mixer. Chill until slightly thickened but not set, about 30 minutes.
3. Stir in cherries and pecans. Pour into a 7 1/2 x 11 3/4-inch baking pan or 6-cup ring mold. Chill until firm.

Yield:  15 servings
115 calories each
.6 gms. fiber
3 gms. protein
Note: My calculations are based on using Tillamook Greek yogurt