-
1
Add 1 qt.
-
2
of the hot water (or 2 cups of the hot water for trial recipe) to lemon gelatin mix; stir until completely dissolved.
-
3
Stir in 12 oz.
-
4
of the lemonade concentrate (or 6 oz.
-
5
of the lemonade concentrate for trial recipe).
-
6
Refrigerate 15 min.
-
7
or until slightly thickened.
-
8
Add 3 cups yogurt (or 1-1/2 cups yogurt for trial recipe); whisk until well blended.
-
9
Pour into 2 (2-1/2-qt.)
-
10
freezerproof bowls (or into 1 bowl for trial recipe).
-
11
Freeze 2 hours or until firm.
-
12
Spread 1/3 cup jam over each lemon gelatin layer; return to freezer.
-
13
Add remaining 1 qt.
-
14
hot water (or remaining 2 cups hot water for trial recipe) to raspberry gelatin mix; stir until completely dissolved.
-
15
Stir in remaining 12 oz.
-
16
lemonade concentrate (or remaining 6 oz.
-
17
lemonade concentrate for trial recipe).
-
18
Refrigerate 15 min.
-
19
or until slightly thickened.
-
20
Add remaining 3 cups yogurt (or remaining 1-1/2 cups yogurt for trial recipe); whisk until well blended.
-
21
Gently stir in raspberries.
-
22
Pour over jam layers in bowls.
-
23
Freeze at least 4 hours or overnight.
-
24
Remove each dessert from freezer about 10 min.
-
25
before serving.
-
26
Let stand at room temperature until slightly softened.
-
27
Unmold dessert onto cutting board; cut into 20 wedges to serve.
