Lemon-Raspberry Sorbet Bombe

• 2 qt. hot water (140 degrees F to 160 degrees F), divided
• 2 cups Jell-O Lemon Jelly Powder
• 2-3/4 cups frozen lemonade concentrate, divided
• 1-1/2 qt. Greek-style yogurt, divided
• 2/3 cup seedless raspberry jam
• 2 cups Jell-O Raspberry Jelly Powder
• 3 cups raspberries, mashed

1. Add 1 qt.
2. (1 L) of the hot water (or 2 cups 500 mL of the hot water for trial recipe) into lemon powder for trial recipe); stir until completely dissolved.
3. Stir in 12 oz.
4. (340 g) of the lemonade concentrate (or 6 oz.
5. 170 g of the lemonade concentrate for trial recipe).
6. Refrigerate 15 min.
7. or until slightly thickened (consistency of unbeaten egg whites).
8. Add 3 cups (750 mL) yogurt (or 1-1/2 cups 375 mL yogurt for trial recipe); whisk until well blended.
9. Pour into 2 (2-1/2-L) freezerproof bowls (or into 1 bowl for trial recipe).
10. Freeze 2 hours or until set.
11. Spread 1/3 cup (75 mL) jam over each lemon gelatin layer; return to freezer.
12. Add remaining 1 qt.
13. (1 L) hot water (or remaining 2 cups 500 mL hot water for trial recipe) to raspberry powder; stir until completely dissolved.
14. Stir in remaining 12 oz.
15. (340 g) lemonade concentrate (or remaining 6 oz.
16. 170 g lemonade concentrate for trial recipe).
17. Refrigerate 15 min.
18. or until slightly thickened.
19. Add remaining 3 cups (750 mL) yogurt (or remaining 1-1/2 cups 375 mL yogurt for trial recipe); whisk until well blended.
20. Gently stir in raspberries.
21. Pour over lemon layers in bowls.
22. Freeze at least 4 hours or overnight.
23. Remove each dessert from freezer about 10 min.
24. before serving.
25. Let stand at room temperature until slightly softened.
26. Unmold dessert; cut into 20 wedges.

hot water, frozen lemonade concentrate, yogurt, seedless raspberry jam, raspberries

Taken from www.kraftrecipes.com/recipes/lemon-raspberry-sorbet-bombe-116472.aspx (may not work)