"The Ladyfinger Specialist Since 1901"

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Ideas

1 package (4-serving size) raspberry gelatin

1 cup boiling water

1 cup marshmallow crème

1 cup vanilla low fat yogurt

1 package (3 ounces) ladyfingers

1 container (8 ounces) frozen chocolate whipped topping, thawed

Fresh raspberries for garnish

Using blender or electric mixer combine gelatin and boiling water. Blend on low speed 1 minute; blend on high additional minute. Add marshmallow crème, blending well. Mix in yogurt. Pour into medium bowl. Refrigerate until almost set, 2 to 2½ hours, stirring occasionally.

Meanwhile, line 9-inch pie plate with ladyfinger halves, split sides up. Stir chilled gelatin mixture with wire whisk or fork until smooth. Spoon into ladyfinger crust. Cover and refrigerate several hours or overnight.

Carefully spoon and spread whipped topping on filling. Garnish with fresh raspberries and mint leaves just before serving.