Today Cloris offers up an easy-to-make dessert that's the perfect light ending to a summer barbecue. -- AP
BLUEBERRY YOGURT MOLD
2 envelopes unflavored gelatin
1/8 tsp. salt
1/4 cup water
2-8 oz. containers vanilla yogurt
1-12 oz. pkg. frozen blueberries, thawed
In a medium saucepan mix gelatin, salt, and water. Stir over low heat until gelatin is dissolved. Remove from heat. Stir in yogurt and blueberries until blended. Pour into 3-cup mold. Chill until set. Unmold to serve.
Sounds yummy, doesn't it? Just make sure the mold is totally set before you unmold it! Sad to say, I'm speaking from experience here, kitchen klutz that I am. What's your ideal dessert after the hot dogs and hamburgers? Let's hear from you. You could wind up winning a book from our Friday Book Club author. -- AP
featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.