Chocolate Frozen Yogurt with Raspberry Sauce

Ingredients

• 8 6-inch flour tortillas ()
• 1  env. knox gelatine unflavored
• 16 oz vanilla nonfat yogurt (2 cups)
• 10 oz raspberries pureed frozen thawed
• 1 cup sugar 
• 0.5 cup cocoa powder unsweetened
• 1 tsp vanilla 
• 0.5 cup water 
• 1.5 cups cool whip lite whipped topping thawed

Equipment

• bowl
• frying pan
• sauce pan
• oven
• hand mixer

Directions

1. Mix sugar and gelatine in medium saucepan; stir in water.
2. Let stand 1 min. Cook on low heat 5 min. or until gelatine is completely dissolved, stirring constantly.
3. Add cocoa; stir until cocoa is dissolved.
4. Remove from heat; cool.
5. Add yogurt and vanilla; mix well. Gently stir in whipped topping.
6. Pour into 9-inch square pan. Freeze 1 to 2 hours or until ice crystals form around edges.
7. Spoon into large bowl; beat with electric mixer on low speed 30 sec., then on high speed 2 min. Return to freezer. Freeze 2 to 3 hours or until firm. Meanwhile, preheat oven to 350F. Gently press tortillas into 8 (10-oz.) custard cups to form cups.
8. Bake 10 to 15 min. or until crisp; cool.
9. Remove yogurt from freezer at least 20 min. before serving to soften slightly. Scoop evenly into tortilla cups; top with the raspberry puree. Store leftover yogurt in freezer.