1 c. boiling water
1 (3 oz.) pkg. raspberry jello
1 (10 oz.) pkg. frozen raspberries, partially thawed
2 (6 oz.) cartons raspberry yogurt

Dissolve jello in boiling water. Stir in raspberries until thawed; blend in yogurt. May be turned into a mold, a bowl, or individual serving dishes. Chill until set.

NOTE: I usually double this recipe.