| 1 | In small saucepan, heat water to boiling. |
| 2 | Dissolve gelatin in boiling water. |
| 3 | Pour 2-?cups hot gelatin mixture into blender container. |
| 4 | Set remaining 1-?cups gelatin mixture aside. |
| 5 | Add yogurt, cream cheese and lemonade concentrate to gelatin mixture in blender; blend until smooth. |
| 6 | Pour into 10" glass pie plate or quiche pan. |
| 7 | Refrigerate until firm. |
| 8 | Arrange fruit over top. |
| 9 | Refrigerate reserved gelatin mixture until thick enough to coat a spoon. |
| 10 | Carefully spoon thickened gelatin evenly over fruit to glaze. |
| 11 | Cover; refrigerate overnight or until set. |
| 12 | Tip: hot gelatin mixture can be poured into 8 individual serving dishes or parfait glasses. |
| 13 | Refrigerate until firm. |
| 14 | Garnish each with fruit; spoon thickened gelatin over fruit to glaze |
