6 to 8
1 tablespoon gelatin
1/4 cup cold water
2 cups Darigold Whipping Cream
3/4 cup sugar
1 cup Darigold Plain Yogurt
1 cup Darigold Sour Cream
1 teaspoon vanilla*
8 ounces frozen sweetened raspberries, thawed
1 cup fresh blueberries
Fresh mint sprigs
Stir gelatin into cold water and let stand 1 minute.
Combine whipping cream, sugar and soaked gelatin in saucepan; cook and stir over medium heat until gelatin dissolves, about 5 minutes.
Transfer to bowl and cool 15 minutes.
Whisk in yogurt, sour cream and vanilla. Divide mixture among 6-8 stemmed glasses; refrigerate until firm, about 3 hours.
To serve, top each dessert with 1 ounce raspberries and 2 tablespoons fresh blueberries. Garnish with mint sprig.
*Grand Marnier or Triple Sec may be substituted