Heat up water, make sure not to boil it. Then, add the hot water to a small bowl. Add the gelatin to the water and stir until the powder has completely dissolved. Set aside.

Spoon the sour cream into a large saucepan and stir in the sugar. Cook the ingredients over medium heat, until the mixture is about ready to come to a boil. Continue stirring the sugar into the sour cream until it’s completely dissolved.

Remove the pan from the heat and stir in the gelatin until it’s fully mixed into the sour cream-sugar mixture.

Next, add the yogurt to the pan and continue stirring until all the ingredients are well blended.

Spray the mold with nonstick cooking spray and pour the yogurt mixture into the pan. Spread the yogurt evenly over the pan, then allow it to rest until the mixture reaches room temperature.

Then transfer the mold to the refrigerator to chill for at least 3 hours or until jello is firm.

The Jello is ready to serve when the mixture is solid and your finger bounces back when lightly pressed into it.

Add the frozen raspberries to a medium sauce pan. Then, add enough water to the pan to cover the berries.

Next, add the sugar into the pan and heat over medium heat, stirring all the ingredients until they are well blended and the sugar has dissolved.

Continue cooking until the mixture comes to a slow boil, stirring constantly to keep the berries and sugar from burning.

When the berries have softened, remove the pan from heat.

Transfer the sauce mixture to a blender to puree the raspberries. Blend the berries medium speed into a smooth sauce.

Pour the sauce through a fine mesh strainer over a medium bowl. Stir and smash the sauce through the strainer with the back of a spatula, helping the liquid separate from the pulp and seeds.

Remove the Jello mold from the refrigerator. Flip the mold over on top of a serving plate and shake to loosen the yogurt Jello from the mold.

Spoon the sauce over the top of the dessert, then cut into slices and serve immediately.