Mango Sunrise Parfaits

1. Set a fine-mesh sieve lined with dampened cheesecloth or white paper towel over a bowl. Spoon in yogurt and drain in refrigerator 8 hours or overnight. Transfer the thickened yogurt to large bowl and stir in 1/3 cup of sugar and the vanilla. 2. In a small bowl, sprinkle gelatin over the water and set aside to soften. 3. In a small saucepan, warm 1/2 cup of mango puree over medium heat. Stir in half of gelatin mixture and stir to dissolve gelatin, about 30 seconds. Stir in remaining mango puree and lemon juice, and remove from heat. 4. Transfer mango mixture to a bowl set in a large bowl of ice and water and chill, stirring frequently until thickened and mixture starts to mound. Remove bowl of thickened mango puree but keep bowl of ice and water ready for raspberry mixture. 5. Meanwhile, in another small saucepan, warm 1/2 cup of raspberry puree with remaining 1/3 cup sugar. Stir in remaining gelatin mixture and stir to dissolve gelatin, about 30 seconds. Stir in remaining raspberry puree. Transfer raspberry mixture to a bowl and quick-chill over bowl of ice and water as done with mango mixture. 6. Dividing evenly among six 5-ounce parfait glasses, layer mixture in following order: raspberry, mango and thickened yogurt. Garnish with additional raspberries and mango, if desired. Nutrition Information Per serving: 214 cals, 0.8g total fat, 0.2g saturated fat, 0.9g dietary fiber, 2mg cholesterol, 60mg sodium.