Chocolate Frozen Yogurt with Raspberry Sauce

• 1 cup sugar
• 1 env. KNOX Unflavored Gelatine
• 1/2 cup water
• 1/2 cup unsweetened cocoa powder
• 1 container (16 oz.) vanilla nonfat yogurt (2 cups)
• 1 tsp. vanilla
• 1-1/2 cups thawed COOL WHIP LITE Whipped Topping
• 8 flour tortillas (6 inch)
• 1 pkg. (10 oz.) frozen raspberries, thawed, pureed and strained

1. Mix sugar and gelatine in medium saucepan; stir in water.
2. Let stand 1 min.
3. Cook on low heat 5 min.
4. or until gelatine is completely dissolved, stirring constantly.
5. Add cocoa; stir until cocoa is dissolved.
6. Remove from heat; cool.
7. Add yogurt and vanilla; mix well.
8. Gently stir in whipped topping.
9. Pour into 9-inch square pan.
10. Freeze 1 to 2 hours or until ice crystals form around edges.
11. Spoon into large bowl; beat with electric mixer on low speed 30 sec., then on high speed 2 min.
12. Return to freezer.
13. Freeze 2 to 3 hours or until firm.
14. Meanwhile, preheat oven to 350F.
15. Gently press tortillas into 8 (10-oz.)
16. custard cups to form cups.
17. Bake 10 to 15 min.
18. or until crisp; cool.
19. Remove yogurt from freezer at least 20 min.
20. before serving to soften slightly.
21. Scoop evenly into tortilla cups; top with the raspberry puree.
22. Store leftover yogurt in freezer.

sugar, unflavored gelatine, water, cocoa, vanilla nonfat yogurt, vanilla, topping, flour tortillas, frozen raspberries

Taken from www.kraftrecipes.com/recipes/chocolate-frozen-yogurt-raspberry-sauce-55416.aspx (may not work)