Drain the raspberries and reserve the syrup. set aside.
Combine the milk and 2 tsp of syrup in small saucepan. Sprinkle gelatin over the mixture. Let stand 1 minute. cook over low heat until the gelatin dissolves, stirring constantly. Remove from heat and let cool.
Postion knife blade in food processor. Add the cheese, sugar, yogurt, and gelatin mix; process until smooth. Pour mix in a 4 cup heart shaped mold coated with cooking spray. Cover and chill until firm.
Combine remaining raspberry syrup and corn starch in a small nonaluminum saucepan; stir with wire whisk until well blended. Bring to a boil; cook over medium heat until thickened, stirring constantly. Gently stir in reserved raspberries; cover and chill. Unmold Gelatin mix onto serving platter. Garnish with fresh raspberries if desired Serve with raspberry sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	222.39 Kcal (931 kJ)
Calories from fat	78.25 Kcal
		% Daily Value*
Total Fat	8.69g	13%
Cholesterol	28.8mg	10%
Sodium	180.82mg	8%
Potassium	170.43mg	4%
Total Carbs	30.36g	10%
Sugars	27.33g	109%
Dietary Fiber	1.87g	7%
Protein	6.76g	14%
Vitamin C	4.7mg	8%
Calcium	189.1mg	19%

Amount Per 100 g
Calories	123.8 Kcal (518 kJ)
Calories from fat	43.56 Kcal
		% Daily Value*
Total Fat	4.84g	13%
Cholesterol	16.03mg	10%
Sodium	100.66mg	8%
Potassium	94.88mg	4%
Total Carbs	16.9g	10%
Sugars	15.22g	109%
Dietary Fiber	1.04g	7%
Protein	3.76g	14%
Vitamin C	2.6mg	8%
Calcium	105.3mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.8

Points
6

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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