• 1-1/2 cups nonfat vanilla yogurt
• 1/2 cup cold water
• 1 Tbs. unflavored powdered gelatin
• 1/4 cup orange juice
• 1 Tbs. lemon juice
• 3/4 Lbs. raspberries, pureed
• 1/4 cup sugar
• 1/4 tsp. salt (optional)
• 2 Tbs. Chambord or other raspberry liqueur (optional)

Set yogurt in fine mesh strainer or cheesecloth over a bowl. Set aside. Put water into heavy saucepan. Sprinkle with gelatin. Let stand 3 minutes. Stir in orange and lemon juices. Place pan over low heat and stir until gelatin is dissolved. Do not boil. Add berry puree, sugar and salt to gelatin mixture. Increase heat to medium and cook, stirring frequently, 3-4 minutes until sugar is dissolved. Remove from heat and stir in Chambord. Place pan in larger container of ice water. Place pan in enough ice water to come halfway up sides of pan. Stir occasionally to cool, about 15 minutes, or until mixture thickens slightly. Using a wire whisk, stir yogurt into chilled raspberry mixture. Spoon mixture into individual dessert glasses, cover with plastic wrap and place in refrigerator to chill at least 3 hours until set.