2 1/3 c. apple juice, unsweetened
1/4 c. water
1 pkg. sugar-free raspberry gelatin
1 container (8 oz.) yogurt, plain, unsweetened
1/2 tsp. vanilla extract

Heat apple juice and water until hot, but not boiling. Gradually add gelatin to apple juice and water stirring constantly until dissolved. Chill until slightly thickened. Stir a small amount of thickened gelatin into yogurt. Gradually add to remaining gelatin. Stir until smooth. Stir in vanilla. Pour into 8 x 8 inch pan. Chill until firm, at least 3 hours. Makes 8 servings. 100 gm = 10 cholesterol, 2 protein. Exchanges 3/4 cup = 1 bread.