1/2 c. boiling water
1 (3 oz.) pkg. raspberry gelatin
1 (10 oz.) pkg. frozen raspberries, thawed
1 c. dairy sour cream
2 (3 oz.) pkgs. cream cheese, softened
1 (16 oz.) can whole berry cranberry sauce
1/8 tsp. salt
Salad greens
1 (6 oz.) carton raspberry yogurt

Pour boiling water on gelatin; stir until gelatin is dissolved. Stir in raspberries (with syrup). Mix sour cream, cream cheese, cranberry sauce, and salt. Stir into gelatin mixture. Salad will be slightly lumpy. Pour into square 8 x 8 x 2 inch pan or 9 x 9 x 2 inch. Cover and freeze at least 24 hours. Remove pan from freezer and let stand at room temperature 10 minutes. Cut into serving pieces. Place on salad greens; serve with yogurt. Makes 9 servings, 300 calories each.