Raspberry Cloud - cooking recipe

Ingredients

1 envelope (4 1/2 c. servings) raspberry gelatin
3 c. fresh or frozen raspberries, divided (sugar free)
3/4 c. plain yogurt
2 egg whites
dash of salt
2 Tbsp. granulated sugar
1/4 c. thawed frozen dairy whipped topping

Preparation

Dissolve gelatin in 1 cup boiling water.
Refrigerate until slightly thickened, 15 minutes.
Puree 1 cup raspberries in blender; strain through sieve and discard seeds; add yogurt.
Stir yogurt mixture into gelatin and refrigerate.
Beat egg whites and salt until frothy; gradually beat in sugar, beating until stiff but not dry.
Fold egg whites into gelatin; do not stir vigorously.
Spoon into dessert dishes; top with raspberries and whipped topping.