3/4 c. water
1 (3 oz.) pkg. raspberry Jello
1 c. dairy sour cream or raspberry yogurt
1 can cranberry-raspberry sauce
1 tbsp. lemon juice
1/4 c. nuts, if desired
Whipped cream for garnish

Dissolve Jello in boiling water, let cool a little. Add sour cream or yogurt. You may use both if desired or doubling recipe. Cut the cranberry-raspberry sauce with knife; add to Jello. Add lemon juice and stir. Stir in nuts, if desired. Pour into mold and chill. Unmold on a bed of lettuce or mint leaves and garnish with whipped cream or Cool Whip.