Serves: 6
Total Calories: 130
1. Coat 1- to 1 1/2-quart souffle dish with cooking spray. Sprinkle 2 tablespoons of graham crumbs on bottom and sides of dish. Set aside.
2. Drain pineapple, reserving juice. Measure juice. If necessary add water to juice to equal 3/4 cup total liquid. In small saucepan combine juice, gelatin and nutmeg. Let stand for 5 minutes. Cook and stir over low heat until gelatin dissolves. Pour into small mixing bowl. Refrigerate until partially set, stirring occasionally.
3. In small mixing bowl beat gelatin mixture on high speed of electric mixer about 3 minutes or until fluffy. Fold in pineapple and yogurt. Spoon into prepared dish. Sprinkle with remaining graham crumbs and coconut.
4. Refrigerate at least 4 hours or until firm. Garnish as desired. Store in refrigerator.
*NOTE: To toast coconut, spread evenly in shallow pan. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
This Pineapple Yogurt Pudding recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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