Ingredients

Yield: 6-8 servings

2 cups raspberry yogurt
1 cup whipping cream
2 teaspoons unflavored gelatin (dissolved with 1/4 cup lukewarm water)
1 to 2 pints fresh raspberries
1/2 cup brown sugar
Extra berries and mint leaves for garnish

Directions

Line glass bowl with layer of raspberries. Beat whipping cream until it forms a soft peak. Beat or stir softened gelatin into yogurt. Fold whipped cream into yogurt. Cover raspberries with a layer of yogurt mixture and sprinkle with brown sugar. Continue layering berries, yogurt mixture and brown sugar, ending with brown sugar. Garnish with berries and mint leaves. Refrigerate for several hours or overnight before serving. This dessert can be made up to 24 hours before serving.

Each serving contains 276 calories, 15g fat, 67mg sodium, 56mg cholesterol, 48% calories from fat.