3/4 cup semi-sweet chocolate pieces
1 tablespoon butter
1 package unflavored gelatin
3/4 cup cold apple-raspberry juice
1/4 cup sugar
1 carton (8 ounces) raspberry flavored yogurt
1 cup raspberry applesauce
1 cup whipping cream, whipped
Melt chocolate pieces with butter over very low heat, stirring until smooth. With back of spoon or pastry brush, spread chocolate into bottom and up sides of eight paper-lined muffin cups. Refrigerate several hours. Carefully remove paper from chocolate.
In small saucepan, sprinkle gelatin over juice; allow to stand 5 minutes. Add sugar; stir over low heat until sugar and gelatin dissolve. Gradually stir into yogurt. Refrigerate until thickened but not set, about 1 hour. Stir in raspberry applesauce; fold in whipped cream. Spoon into chocolate cups. Refrigerate several hours or until firm.
Variation: Omit chocolate pieces and butter; spoon yogurt mixture into dessert or parfait dishes.