LEMON-BLUEBERRY YOGURT CUPS

12 Foil Cupcake Liners
6 Vanilla Wafers, crumbled
2 Cups Wahed and Dried Fresh Blueberries
1 Small Box Lemon Sugar-free Jello

3/4 Cup Boiling Water
3/4 Cup Cold Water
8 oz. Vanilla Sugar-free Fat-free Yogurt

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 the cold water. Stir good. Blend the yogurt into the gelatin mixture. Spoon the gelatin-yogurt mixture onto the berries. Refrigerate for 2 hours before serving.