Crust:
Place the grill in the center of the oven. Preheat the oven to 350°F (180°C).
Line an 8″ (20cm) square Pyrex dish with parchment paper, allowing it to overhang on both sides.
Butter the non-covered sides.

In a bowl, mix all dry ingredients. Add the melted butter.
Press into the bottom of the dish.
Bake for about 15 minutes. Let cool.

Yogurt Filling:
In a bowl, soak the gelatin in water and let rest for 5 minutes.

In a saucepan, heat 1/4 cup (60ml) of raspberry puree with the sugar until dissolved.
Add the gelatin and cook for about 1 minute, stirring.
Add the remaining raspberry puree and yogurt, using a whisk.
Pour the mixture over the crust and refrigerate for about 3 hours.

Raspberry Jelly:
In a bowl, soak the gelatin in water and let rest for 5 minutes.
In a saucepan, heat 1/4 cup (60ml) of raspberry puree with the sugar until dissolved.
Add the gelatin and cook for about 1 minute, stirring.
Add the remaining raspberry puree, using a whisk.
Pour the mixture over the yogurt filling.
Refrigerate for about 3 hours.

To serve, cut into squares.