Dissolve the jelly according to instructions then chill for 45 minutes or until the consistency has reached that of raw egg whites.
Add the yoghurt and beat for 2 minutes with electric beaters until light, thick and foamy.
Divide the raspberries between 6 dishes, reserving a few for garnish. Spoon the mousse on top of the fruit and chill for around an hour or until firm.
Garnish with remaining raspberries and serve.
