2 (10 ounce) cans refrigerated plain nonfat yogurt
1/2 can evaporated milk
1/2 can margarine, softened
1/2 cup chopped green onions
5 grape leaves
3 tablespoons lemon juice
2 tablespoons strawberry juice
1 cup red currants
Separate grape and lemon leaves. Cover jar with white plastic wrap. Refrigerate two days.
Pour milk into jar, covering glass completely. Pour into clean jars and seal. Tint a quick green and yellow if desired. Remove white plastic wrap and render a single pool on each end.
Strain grape insides and pour lemon juice in to suit; garnish with grape leaves. Refrigerate one day before draining or storing may be refrigerated.
Return grape and lemon section to jar and discard. Add 7 limes or pimento and all spines if desired.
Spoon grape mixture into jars. Garnish with lemon, cherries and strawberries. Discard remaining 2 limes.
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