A luscious and light dessert featuring layers of raspberry and creamy goodness.
Combine the raspberry juice and unflavored gelatin in a bowl and let it sit for a few minutes.
Letting the gelatin bloom ensures it dissolves evenly.
Heat the raspberries and raspberry juice in a saucepan until it starts to boil.
Stir occasionally to prevent sticking.
Add the bloomed gelatin to the saucepan and stir until dissolved. Remove from heat.
Ensure the gelatin is fully dissolved for a smooth texture.
Pour the raspberry mixture into a dish and refrigerate until partially set.
Check the texture; it should be firm enough to hold the next layer.
Dissolve the raspberry gelatin in boiling water and let it cool slightly.
Cool the gelatin to avoid curdling the dairy.
Mix the yogurt and cream cheese in a bowl until smooth.
Use a whisk for a smoother consistency.
Stir the cooled gelatin mixture into the yogurt and cream cheese until well combined.
Mix thoroughly to avoid lumps.
Pour the creamy mixture over the set raspberry layer and refrigerate until fully set.
Smooth the top with a spatula for a neat finish.
Serve chilled and enjoy your creamy raspberry delight.
Garnish with fresh raspberries for an elegant touch.
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