Ingredients

• 2 cups plain nonfat yogurt
• 2/3 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon unflavored gelatin, plain
• 1/4 cup water
• 2 large mangoes, peeled, sliced, pureed
• 2 teaspoons fresh lemon juice
• 1 (10 ounce) package frozen unsweetened raspberries, thawed, pureed, strained

Instructions

1. Set a fine-mesh sieve lined with dampened cheesecloth or white paper towl over a bowl, then spoon the yogurt in & strain in the refrigerator for 8 hours or overnight.

2. When strained, transfer the yogure to a large bowl & stir in 1/3 cup of the sugar & the vanilla extract.

3. In a small bowl, sprinkle the gelatin over the water & set aside to soften.

4. In a small saucepan, warm 1/2 cup of the mango puree over medium heat, then stir in half of the gelatin mixture & continue stirring for about 30 seconds to dissolve the gelatin.

5. Stir in the remaining mango puree & the lemon juice, before removing from the heat.

6. Transfer the mango mixture to a bowl set in a larger bowl of ice & water & chill, stirring frequently, until thickened & the mixture starts to mound.

7. Remove the bowl of thickened mango puree but keep the bowl of ice & water ready for the raspberry mixture.

8. Meanwhile, in another small saucepan, warm 1/2 cup of the raspberry puree with the remaining 1/3 cup of sugar. Stir in the remaining gelatin mixture & continue stirring for about 30 seconds to dissolve the gelatin.

9. Stir in the remaining raspberry puree, then transfer this raspberry mixture to a bowl & quick-chill it over the bowl of ice & water as was done with the mango mixture.

10. Divide & layer the mixtures among six 5-ounce parfait glasses, 1st layering the raspberry mixture then the mango & finally the thickened yogurt.