1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
1 c. cranberry juice
1 can (1 lb.) whole cranberry sauce
1 c. cooked wild rice
Raspberry flavored yogurt
Lettuce

Prepare Jello, using the boiling water and cranberry juice, following the package directions. Refrigerate in an 8 inch square pan about 30 minutes or until Jello is partially set. Stir in the cranberry sauce and cooked wild rice. Refrigerate until firm. Cut into squares and serve topped with raspberry flavored yogurt.