Add pomegranate juice to raspberry gelatin mixes; stir 2 min. until completely dissolved. Pour into 9-inch square pan sprayed with cooking spray. Refrigerate 40 min. or until firm. Cut into 8 star shapes with 2-inch cookie cutter, then cut remaining gelatin into 1/2-inch cubes. Refrigerate until ready to use.
Meanwhile, sprinkle unflavored gelatine over cold water; let stand 5 min. or until softened. While gelatine is softening, bring milk just to simmer in medium saucepan on medium heat.
Add sugar and unflavored gelatin to milk; cook and stir 2 min. or until sugar is dissolved. Cool 5 min. Whisk in yogurt until blended. Refrigerate 25 min. or until thickened but not set.
Arrange gelatin stars in single layer on bottom of 6-cup mold sprayed with cooking spray; spoon 3/4 cup yogurt mixture over stars. Refrigerate 15 min. or until set but not firm. Add remaining yogurt mixture to mold; top with gelatin cubes. Refrigerate 3 hours or until firm. Unmold dessert before serving. Garnish with pomegranate seeds.
Substitute 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream for the yogurt.
Prepare using your favorite combination of fruit juice and JELL-O Gelatin, such as orange juice and JELL-O Strawberry Flavor Gelatin.
Calories From Fat
% Daily Value*
Total Fat 0.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.