1/3 cup reduced-calorie reduced-sugar cranberry juice
3/4 cup (6 ounces) raspberry yogurt
3 cups chopped fresh strawberries
1 reduced-fat graham cracker crust (8 inches)
Fat-free whipped topping, optional
Instructions
In a small microwave-safe bowl, sprinkle gelatin over cranberry juice; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved.
In a blender, combine the gelatin mixture, yogurt and strawberries; cover and process until blended. Pour into crust. Refrigerate for 4 hours or until set. Serve with whipped topping if desired. Yield- 6 servings.
Originally Submitted
8/5/2010
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