Raspberry Cream Cups

Ingredients

• 0.8 cup half-and-half fat-free
• 1.3 cups yogurt plain fat-free
• 1 teaspoon gelatin powder unflavored
• 0.3 cup brown sugar light packed
• 0.8 cup cup heavy whipping cream sour low-fat
• 2 cups raspberries fresh divided
• 1 teaspoon vanilla extract 

Equipment

• bowl
• sauce pan
• ramekin

Directions

1. Sprinkle gelatin over half-and-half in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves.
2. Remove from heat; cool slightly.
3. Combine yogurt and next 3 ingredients in a bowl. Stir in gelatin mixture.
4. Divide 1/2 of raspberries among 4 (6- ounce) ramekins or custard cups.
5. Pour cream mixture over berries. Cover and chill 3 hours.
6. Serve with remaining raspberries.