8 oz. crushed pineapple
3 oz. raspberry Jello
2 c. plain yogurt (low fat)
1 pkg. unflavored gelatin
1 1/2 c. boiling water
1 lb. cranberry sauce

Drain pineapple but reserve juice. Add pineapple juice to gelatin and let stand 5 minutes. Blend raspberry Jello with boiling water. Add pineapple juice and gelatin. Cool. Add pineapple, yogurt, and cranberry sauce. Chill in 2 quart mold or bowl.