26 oz. jar grapefruit/orange sections
1 (8 oz.) can crushed pineapple
16 oz. Dannon lemon yogurt
2 c. liquid (see instructions)
2 packets Knox gelatin

(Parsley and 2 maraschino cherries, optional)

Drain grapefruit/oranges and reserve liquid. Add orange juice to make 2 cups. Boil 1 cup of juice and add gelatin. Stir until smooth.

Drain pineapple - do not save liquid.

When gelatin is thick and syrupy, add yogurt and beat until smooth. Stir in fruit and rest of juice and turn into mold. Refrigerate until set. I prefer rectangular dish and cut in squares. Decorate on each; bit of parsley and bit of cherry.