In a bowl, add ¼ cup water and 1 tbs gelatin. Mix and keep it aside for couple of minutes.

In a sauce pan, add the pureed berries with some powdered sugar and vanilla extract and cook for about 3 minutes in low heat.

Add the gelatin water mix to the sauce pan and continue cooking for another few minutes.

Let it cool and then, put it in the glass or a bowl.

Drop few whole berries on the top. Cover it and let it rest in the refrigerator for about 3 hrs or until it sets like a jello.

Mix the yogurt with 1 teaspoon vanilla extract, pinch of salt and 2 tbs sugar. Keep it aside.

In a pan, roast the rolled oats and almonds.

Roughly chop the almonds and mix it with the oats.

Pour the yogurt mix on top of the raspberry jello, drop some whole berries on top and top it with the oats and almond dust.