Creme Celeste

1. 1

   Sprinkle gelatine over water in small bowl; let stand 5 min.

2. 2

   Meanwhile, cook milk and granulated sugar in saucepan on medium heat until sugar is dissolved, stirring occasionally.

3. 3

   Stir in gelatine mixture.

4. 4

   Reduce heat to low; cook until gelatine is completely dissolved, stirring occasionally.

5. 5

   Cool.

6. 6

   Prepare dessert topping mix as directed on package.

7. 7

   Blend in yogurt.

8. 8

   Gradually add cooled milk mixture, beating until well blended after each addition.

9. 9

   Pour into eight individual molds or dessert dishes; smooth tops.

10. 10

    Refrigerate 3 hours or until firm.

11. 11

    Meanwhile, combine raspberries, icing sugar and orange juice in blender or food processor; process until well blended.

12. 12

    Pour into bowl; cover.

13. 13

    Refrigerate until ready to serve.

14. 14

    Unmold desserts just before serving.

15. 15

    Top evenly with the raspberry sauce.

16. 16

    Store leftovers in refrigerator.

No additional tips available.