Vanilla Cream with Pomegranate-Raspberry Stars

• 1-1/4 cups boiling pomegranate juice
• 2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
• 2 env. (1/4 oz. each) KNOX Unflavored Gelatine
• 1/2 cup cold water
• 2 cups milk
• 1 cup sugar
• 1 container (16 oz.) plain nonfat Greek-style yogurt
• seeds from 1 pomegranate (about 3/4 cup)

1. Add pomegranate juice to raspberry gelatin mixes; stir 2 min.
2. until completely dissolved.
3. Pour into 9-inch square pan sprayed with cooking spray.
4. Refrigerate 40 min.
5. or until firm.
6. Cut into 8 star shapes with 2-inch cookie cutter, then cut remaining gelatin into 1/2-inch cubes.
7. Refrigerate until ready to use.
8. Meanwhile, sprinkle unflavored gelatine over cold water; let stand 5 min.
9. or until softened.
10. While gelatine is softening, bring milk just to simmer in medium saucepan on medium heat.
11. Add sugar and unflavored gelatin to milk; cook and stir 2 min.
12. or until sugar is dissolved.
13. Cool 5 min.
14. Whisk in yogurt until blended.
15. Refrigerate 25 min.
16. or until thickened but not set.
17. Arrange gelatin stars in single layer on bottom of 6-cup mold sprayed with cooking spray; spoon 3/4 cup yogurt mixture over stars.
18. Refrigerate 15 min.
19. or until set but not firm.
20. Add remaining yogurt mixture to mold; top with gelatin cubes.
21. Refrigerate 3 hours or until firm.
22. Unmold dessert before serving.
23. Garnish with pomegranate seeds.

pomegranate juice, gelatin, env, cold water, milk, sugar, yogurt, pomegranate

Taken from www.kraftrecipes.com/recipes/vanilla-cream-pomegranate-raspberry-stars-128163.aspx (may not work)