Raspberry Whip

Tangy raspberries and yogurt are a great combo in this fluffy five-ingredient dessert.

Raspberry Whip
10 mins
by 4.5 3  people
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  • 1 cup fresh or frozen raspberries
  • 1 3 ounce package raspberry-flavored gelatin
  • 1 cup boiling water
  • 2/3 cup cold water
  • 1 8 ounce carton vanilla low-fat yogurt
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Thaw raspberries, if frozen; drain.
In a medium mixing bowl dissolve gelatin in the boiling water. Add the cold water. Cover and chill about 45 minutes or until partially set (the consistency of unbeaten egg whites).
Add yogurt. Beat with an electric mixer on medium speed for 1 to 2 minutes or until light and foamy. If necessary, chill mixture until it mounds when spooned.
Meanwhile, divide half of the raspberries among 6 dessert dishes. Spoon gelatin mixture on top. Garnish with remaining raspberries. Chill 30 minutes or until firm. Makes 6 servings.

Make Ahead Tip

  • Cover and chill up to 24 hours.

nutrition information

Per Serving: cal. (kcal) 97, Fat, total (g) 1, chol. (mg) 2, carb. (g) 20, pro. (g) 3, sodium (mg) 72, Percent Daily Values are based on a 2,000 calorie diet
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