Raspberry Whip Recipe

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"The original recipe for this attractive dessert called for regular gelatin and yogurt. I substituted sugar-free gelatin and reduced-fat yogurt, and it tastes just as good," relates Gale Lalmond of Deering, New Hampshire. "It's especially nice after a large meal."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings


  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 1 cup boiling water
  • 2/3 cup cold water
  • 1 cup (8 ounces) vanilla yogurt
  • 1 cup fresh or frozen unsweetened raspberries, drained, divided

Nutritional Facts

1 each: 48 calories, 1g fat (0 saturated fat), 2mg cholesterol, 65mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 reduced-fat milk.


  1. In a 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.
  2. 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.
Originally published as Raspberry Whip in Light & Tasty April/May 2003, p18

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galenh User ID: 1069349 129328
Reviewed Feb. 4, 2013

"delicious and light a keeper. quick and easy to prepare"

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