1 c. boiling water
1 (3 oz.) pkg. lemon gelatin
1 (3 oz.) pkg. raspberry gelatin
1 tbsp. lemon juice
1/2 c. water
1 (20 oz.) can blueberry pie filling
1 c. plain yogurt
1/4 c. powdered sugar

Combine boiling water and gelatin packages in a large bowl. Stir until gelatin is dissolved. Stir in lemon juice and 1/2 cup water. Slowly stir in blueberry pie filling. Pour into a 8 x 8 inch baking dish. Chill until firm. Place yogurt and powdered sugar in a medium bowl. Mix well. Spread yogurt over blueberry gelatin mixture. Chill. Serves 8.