12 foil cupcake liners
6 vanilla wafers, crumbled
2 cups blueberries
0.3 oz. pkg lemon sugar-free gelatin
3/4 cup boiling water
1 cup ice cubes
8 oz vanilla sugar free fat free yogurt (I use Food Club)
Put cupcake liners in cupcake tins. Divide vanilla wafer crumbs evenly in liners. Put the blueberries on the vanilla wafer crumbs. Dissolve gelatin in boiling water, then add ice cubes and stir until melted. Blend the yogurt into the gelatin mixture. Spoon the gelatin-yogurt mixture onto the berries. Refrigerate for 2 hours before serving.