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Raspberry Whip


  • 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


  • 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.

Nutrition 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.


Average Rating: 4
  • galenh
    Feb 4, 2013

    delicious and light a keeper. quick and easy to prepare

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