Carrot jello salad with yogurt

Carrot jello salad with yogurt

Today we invite you to try this tasty dessert, carrot jello salad with yogurt. Tasteful and easy to prepare!


  • 2 cups of water
  • 1 liter of plain Greek Yogurt
  • 3 carrots
  • 1 can evaporated milk
  • 1 can condensed milk
  • 1 can of half cream milk
  • 5 Envelopes of grenetina (7 grams each) hydrated in ½ cup of water and dissolved in a double boiler
  • 1 can of pineapple in syrup


  1. Wash, peel and grate the carrots.
  2. Put the walnuts in a mortar and grind them until they are ground.
  3. Pour the pineapple into a sieve to drain the syrup.
  4. Heat the water to cool slightly without letting it curdle.
  5. Blend the condensed milk, evaporated milk and yogurt; pour half of the mixture into a bowl so that the mixture does not spill when adding the other ingredients. With the blender running, add the dissolved gelatin until the mixture is integrated.
  6. Pour the contents of the blender into the container where we set aside the milk mixture and stir until well blended.
  7. Add the carrot and walnut to the gelatin and mix; pour into a large, previously greased mold and refrigerate for 2.5 hours or until set.

Tips and advice

  • Hydrate the gelatin by sprinkling it in the form of rain over a cup of cold water and letting it stand for 5 minutes. It is important that the grenetina does not boil.
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