SPRINKLE gelatine over water in small bowl; let stand 5 min. Meanwhile, cook milk and granulated sugar in saucepan on medium heat until sugar is dissolved, stirring occasionally. Stir in gelatine mixture. Reduce heat to low; cook until gelatine is completely dissolved, stirring occasionally. Cool.
PREPARE dessert topping mix as directed on package. Blend in yogurt. Gradually add cooled milk mixture, beating until well blended after each addition. Pour into eight individual molds or dessert dishes; smooth tops. Refrigerate 3 hours or until firm.
MEANWHILE, combine raspberries, icing sugar and orange juice in blender or food processor; process until well blended. Pour into bowl; cover. Refrigerate until ready to serve. Unmold desserts just before serving. Top evenly with the raspberry sauce. Store leftovers in refrigerator.
serving size = 1/8 recipe (133 g)