2 cups heavy cream, divided
2 cups low-fat or non-fat Greek yogurt
2 teaspoons gelatin, plus 3 tablespoons water
Liquid stevia to taste (start with about 1/4 teaspoon)
2 teaspoons vanilla
1 pint fresh blueberries
2 pints fresh raspberries
Heat 1 cup heavy cream over medium-low heat to just below simmer. Remove from heat and pour into a medium bowl.
Put the 3 tablespoons water in a small saucepan and sprinkle the gelatin over. Allow to soften for 5 minutes. Place the pan over low heat, and heat just until gelatin melts.
Whisk the softened gelatin into the cream mixture and add remaining cream, yogurt and vanilla. Pour into a 9 X 13 inch glass baking dish. Chill at least 4 hours.
Decorate in a flag pattern using blueberries for the stars and raspberries for the stripes.