Frozen Yogurt Salad
|Whipping cream||1 Cup (16 tbs)|
|Canned pineapple tidbits||15 1⁄4 Ounce, drained (1 Can)|
|Frozen sliced strawberries||10 Ounce, thawed and undrained (1 Package)|
|Strawberry yogurt||8 Ounce (1 Carton)|
Beat whipping cream at medium speed of an electric mixer until soft peaks form; gradually add honey, beating until stiff peaks form.
Fold in pineapple, strawberries, and yogurt.
Spoon mixture into 8 lightly oiled 1/2-cup molds.
Cover and freeze at least 8 hours.
Remove from refrigerator; let stand 10 to 15 minutes.
Run a knife blade around edges to release salads from molds.
Serve on lettuce leaves.