Nutrition per serving may change if servings are adjusted.
1 3/4 cups frozen raspberries, divided
1 tablespoon sugar
2 teaspoons Grand Marnier, or other orange liqueur
1/2 cup water
1/2 cup nonfat dry milk
1/2 cup confectioners’ sugar
4 ounces reduced-fat cream cheese
2 tablespoons lemon juice
1 envelope unflavored gelatin
Stir together 3/4 cup raspberries, sugar and Grand Marnier (or other orange liqueur) in a small bowl. Let stand for 15 minutes.
Meanwhile, puree the remaining 1 cup raspberries and water in a blender or food processor. Transfer the mixture to a fine strainer set over a bowl. Force the puree through the strainer with a rubber spatula, discarding the seeds.
Return the puree to the blender or food processor. Add dry milk, sugar and cream cheese; blend until combined.
Stir together lemon juice and gelatin in a small heatproof cup or bowl; let soften for 1 minute. Bring a small skillet of water to a simmer. Place the cup or bowl of the gelatin mixture in the water and stir until the gelatin dissolves. Add the gelatin mixture to the blender or processor and process until blended.
Divide the raspberry cream among four 6-ounce custard cups or small bowls. Top each dish with one-fourth of the reserved raspberry-Grand Marnier mixture; gently swirl in with a teaspoon. Refrigerate until set, at least 10 minutes.