Sunshine Salad - cooking recipe

Ingredients

1 package orange gelatin
1 package lemon gelatin
2 cups water, boiling
1/4 cup water, cold
8 ounces crushed pineapple in juice
1 cup grated carrot
8 ounces vanilla yogurt, lowfat

Preparation

Combine orange and lemon jello; dissolve in boiling water.
Measure out one cup; chill until slightly thickened.
Add cold water to remaining jello, then add 1 8 ounce tin crushed pineapple with juice, and the coarsely grated carrots.
Stir well.
Pour into a decorative mold.
Chill until set but not firm (about 45 minutes).
Blend yogurt with reserved jello; spoon into mold.
Chill until firm (3-4 hours).
Unmold and serve.