Raspberries are an excellent source of vitamin C and fiber.
1 (3 oz.) box sugar-free raspberry gelatin
½ cup boiling water
2 ( 6 oz.) low-fat, no-sugar-added raspberry yogurt
1 (8 oz.) fat-free whipped topping
1 cup fresh or frozen raspberries
4 large graham crackers
3 teaspoon margarine, melted
Crust: Grind graham crackers in food processor until finely crumbled. Add melted margarine and mix well. Evenly divide the crust mixture into each serving cup using a spoon, pressing crumbs down for a packed crust. Add a layer of whole raspberries to each serving cup.
Raspberry filling: Pour raspberry gelatin into boiling water in a mixing bowl. After gelatin is completely dissolved, stir in yogurt and whipped topping using a wire whisk. Mix thoroughly. Divide mixture evenly on top of raspberries in each serving cup. Refrigerate for 2 hours, then serve.
Total Carbs: 21 grams
Dietary Fiber: 1 gram
Protein: 2 grams
Total Fat: 2 grams
Saturated Fat: 0 grams
Sodium: 70 milligrams
Preparation Time: 2½ hrs.
Number of Servings: 8
Tip: Try a variety of berries such as blueberries,blackberries and strawberries.