• 1 envelope unflavored gelatin
• 2 cups 2% milk
• 2 tablespoons 2% milk
• 1/2 cup sugar
• 2 teaspoons vanilla
• 2 1/4 cups plain fat free yogurt
• 1 tsp lemon juice

Fruit topping:

• 1 cup raspberries, red and golden
• 2 cups mixed strawberries or blueberries
• 2 peaches, peeled, thinly sliced
• 2 teaspoon sugar
• 1 teaspoon lemon juice

Sprinkle gelatin over 2 tablespoons of milk in small bowl; let soften 5 minutes.

Place remaining 2 cups milk, sugar and vanilla in a saucepan. Bring mixture to simmer; remove pan from heat. Add gelatin mixture to saucepan and stir until dissolved.

Place yogurt in medium bowl; whisk until smooth. Gradually whisk milk mixture and lemon zest into yogurt. Pour mixture into eight 4-oz. ramekins. Chill until set, about 4 hours. Toss fruit together and refrigerate until needed. To remove from molds, run sharp knife around edges; invert onto plate. Top with fruit and serve.

Recipe created by Chef Kerry Heffernan,Executive Chef, Eleven Madison Park, New York