1/3 c. cold water
1 env. gelatin, unflavored
1 1/2 c. fresh raspberries or 12 oz. frozen, defrosted
1 c. plain yogurt
4 sugar substitutes or more

Put the cold water in a small saucepan and sprinkle the gelatin on top. Let set for 3 minutes. Heat the gelatin over low heat until gelatin dissolves, frequently scraping the sides of the pan. Set 1/2 cup of the raspberries aside.

In a blender puree the remaining berries, yogurt, and sugar substitutes until smooth. Add the gelatin and puree 10 seconds then stir in the remaining raspberries with a spoon. Spoon the raspberry cream into four parfait glasses and refrigerate until set.