|Gelatin||1 Ounce (1 Envelope)|
|Water||1 Cup (16 tbs) (Divided)|
|Non fat dry milk||3 Cup (48 tbs)|
|Water||3 Cup (48 tbs)|
|Evaporated skim milk||13 Ounce (1 Tall Can)|
|Water||13 Ounce (1 Can)|
|Sugar||1⁄4 Cup (4 tbs)|
|Plain yogurt||3 Tablespoon (With Active Culture)|
1. Preheat oven to 275° F.
2. Sprinkle gelatin over 1/2 cup cold water in 2-quart casserole.
3. Bring remaining 1/2 cup water to boil. Add to gelatin. Stir to dissolve.
4. Add remaining ingredients. Mix well. Be sure all ingredients are lukewarm (about 110°). Excessive heat and cold can inactivate yogurt.
5. Cover casserole. Put in oven. Turn off oven.