Vanilla Cream with Pomegranate-Raspberry Stars

Ingredients

• 0.5 oz env. knox gelatine unflavored
• 2 cups milk 
• 16 oz nonfat yogurt plain greek-style
• 1.3 cups pomegranate juice boiling
• 0.8 cup seeds from 1 pomegranate 
• 6 oz jell-o raspberry flavor gelatin 
• 1 cup sugar 
• 0.5 cup water cold

Equipment

• frying pan
• sauce pan
• whisk
• cookie cutter

Directions

1. Add pomegranate juice to raspberry gelatin mixes; stir 2 min. until completely dissolved.
2. Pour into 9-inch square pan sprayed with cooking spray. Refrigerate 40 min. or until firm.
3. Cut into 8 star shapes with 2-inch cookie cutter, then cut remaining gelatin into 1/2-inch cubes. Refrigerate until ready to use.
4. Meanwhile, sprinkle unflavored gelatine over cold water; let stand 5 min. or until softened. While gelatine is softening, bring milk just to simmer in medium saucepan on medium heat.
5. Add sugar and unflavored gelatin to milk; cook and stir 2 min. or until sugar is dissolved. Cool 5 min.
6. Whisk in yogurt until blended. Refrigerate 25 min. or until thickened but not set.
7. Arrange gelatin stars in single layer on bottom of 6-cup mold sprayed with cooking spray; spoon 3/4 cup yogurt mixture over stars. Refrigerate 15 min. or until set but not firm.
8. Add remaining yogurt mixture to mold; top with gelatin cubes. Refrigerate 3 hours or until firm. Unmold dessert before serving.
9. Garnish with pomegranate seeds.