1 (3 oz.) pkg. raspberry Jello
1 c. apple juice (heated fairly hot)
1 1/2 c. applesauce (divided)
1 lg. banana, sliced
1/2 c. chopped celery
1 c. plain non fat or low fat yogurt

Dissolve Jello in hot apple juice. Add 3/4 cup of applesauce, the banana and celery. Pour half of this mixture into a 1 1/2 to 2 quart dish or mold. Chill for 30 minutes. Leave remaining half of gelatin mixture at room temperature. Combine remaining applesauce with the yogurt. Spread over chilled gelatin. Now pour remaining gelatin over yogurt mixture. Chill until firm. Serves 4 to 6.