Raspberry Vanilla Yogurt Cream

Ingredients

Yogurt cream:
2 teaspoons unflavored gelatin
2 tablespoons cold water
1 cup light cream
⅓ cup sugar
2 cups Cabot Lowfat Vanilla Bean Greek Yogurt

Raspberry topping:
2 teaspoons unflavored gelatin
⅓ cup cold water
2 cups fresh raspberries, plus more for garnish
6 tablespoons sugar

Directions

To make yogurt cream:
SPRINKLE in small bowl gelatin over cold water; set aside.

STIR together in small saucepan cream and sugar; bring to simmer. Remove from heat and scrape in softened gelatin, stirring until gelatin is completely melted.

WHISK in yogurt until mixture is smooth. Pour into six small glasses or bowls. Cover and refrigerate until set, about 2 hours.

To make raspberry topping:
SPRINKLE gelatin over cold water in same small bowl, while yogurt creams chill; set aside.   

COMBINE in small saucepan, 2 cups raspberries and sugar; Stir over medium-high heat for several minutes until berries have completely fallen apart and released their juices. Scrape in gelatin, stirring until melted.

PRESS firmly with rubber spatula or wooden spoon, raspberry mixture through strainer into small bowl, pressing out all of raspberry pulp (be sure to scrape pulp from underside of strainer). Discard seeds. Set raspberry puree aside to cool to room temperature.

SPOON some of raspberry puree on top of each set yogurt creams. Chill again until topping is set. Serve garnished with whole raspberries.