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Raspberry Whip
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1 package (.3 ounce) sugar-free raspberry gelatin
1 cup boiling water
2/3 cup cold water
1 cup (8 ounces) reduced-fat vanilla yogurt
1 cup fresh or frozen unsweetened raspberries, drained, divided
In a mixing bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and
refrigerate until partially set, about 30-45 minutes. Add yogurt. Beat on medium
speed until light and foamy, about 2-3 minutes. Refrigerate for 15 minutes.
Divide 2/3 cup raspberries among six dessert dishes. Top each with about 1/2 cup
gelatin mixture and remaining raspberries. Refrigerate until serving.
Yield: 6 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |