Vanilla Cream with Pomegranate-Raspberry Stars

1. 1

   Add pomegranate juice to raspberry gelatin mixes; stir 2 min.

2. 2

   until completely dissolved.

3. 3

   Pour into 9-inch square pan sprayed with cooking spray.

4. 4

   Refrigerate 40 min.

5. 5

   or until firm.

6. 6

   Cut into 8 star shapes with 2-inch cookie cutter, then cut remaining gelatin into 1/2-inch cubes.

7. 7

   Refrigerate until ready to use.

8. 8

   Meanwhile, sprinkle unflavored gelatine over cold water; let stand 5 min.

9. 9

   or until softened.

10. 10

    While gelatine is softening, bring milk just to simmer in medium saucepan on medium heat.

11. 11

    Add sugar and unflavored gelatin to milk; cook and stir 2 min.

12. 12

    or until sugar is dissolved.

13. 13

    Cool 5 min.

14. 14

    Whisk in yogurt until blended.

15. 15

    Refrigerate 25 min.

16. 16

    or until thickened but not set.

17. 17

    Arrange gelatin stars in single layer on bottom of 6-cup mold sprayed with cooking spray; spoon 3/4 cup yogurt mixture over stars.

18. 18

    Refrigerate 15 min.

19. 19

    or until set but not firm.

20. 20

    Add remaining yogurt mixture to mold; top with gelatin cubes.

21. 21

    Refrigerate 3 hours or until firm.

22. 22

    Unmold dessert before serving.

23. 23

    Garnish with pomegranate seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.