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Raspberry Whip

 Raspberry Whip
"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."
6 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
  • 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.
Nutritional Facts: One serving equals 48 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 65 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1/2 reduced-fat milk.