Berry Yogurt Dessert

1 cup graham cracker crumbs (about 14 squares, crushed)
1/4 cup margarine, melted
1 envelope unflavored gelatin
1 pkg. (10 ounces) frozen raspberries, thawed, drained and juiced reserved
1/2 cup water
2 cups plain nonfat yogurt
1/4 cup sugar
1 teaspoon vanilla

Heat oven to 350 degrees F.

Mix graham cracker crumbs with melted margerine; press in bottom of ungreased square pan, 8x8x2-inches.

Bake 10 minutes; cool.

Sprinkle gelatin on reserved raspberry juice in 1 quart saucepan. Let stand 1 minute to soften.

Stir in water. Heat over medium-high heat until gelatin is completely dissolved; cool completely.

Place gelatin mixture, raspberries and remaining ingredients in blender until smooth. Pour into pan.

Chill 3 to 4 hours or until set.