Raspberry Cloud

1. 1

   Dissolve gelatin in 1 cup boiling water.

2. 2

   Refrigerate until slightly thickened, 15 minutes.

3. 3

   Puree 1 cup raspberries in blender; strain through sieve and discard seeds; add yogurt.

4. 4

   Stir yogurt mixture into gelatin and refrigerate.

5. 5

   Beat egg whites and salt until frothy; gradually beat in sugar, beating until stiff but not dry.

6. 6

   Fold egg whites into gelatin; do not stir vigorously.

7. 7

   Spoon into dessert dishes; top with raspberries and whipped topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.