Lemon-Raspberry Sorbet Bombe

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

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

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

Taken from www.kraftrecipes.com/recipes/lemon-raspberry-sorbet-bombe-116471.aspx (may not work)