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Method
Combine the yogurt and 4 tablespoons of the sugar, and mix until thoroughly blended.Whip egg whites until frothy. Slowly add the remaining 2 tablespoons of sugar and continue to whip until egg whites are stiff.
In the top half of a double boiler, heat the softened gelatin over simmering water until melted. Remove the pan from heat and add a small amount of yogurt mix to the gelatin. Stir until well blended. Then add remaining yogurt and stir well. Fold in egg whites to complete the panna cotta mixture.
Fill four 8-ounce ramekin molds half full with panna cotta mix. Place 5 or 6 raspberries in the middle of each ramekin, top with the remaining panna cotta mix.
Place the ramekins in the refrigerator until well chilled and gelatin has set.
To unmold, set the ramekins in a bath of hot water for a few moments, then turn the panna cotta onto dessert plates. Serve with additional fresh raspberries and other assorted fruit. If desired, top the molds with lemon yogurt and seasonal fruits as pictured here. Makes 4 servings.
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