Raspberry Whip Recipe
- 1 (0.3 ounce) package sugar-free raspberry-flavored Jell-O®
- 1 cup boiling water
- 2/3 cup cold water
- 1 cup 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.
