Sprinkle gelatin over 2 tsp (30 mL) cold water in small cup; set aside 10 minutes to soften.
Combine boiling water and softened gelatin in mixing bowl, stirring until gelatin is completely dissolved.
Add sugar replacement and salt and stir to blend.
Beat cream cheese and 2 tsp (30 mL) of gelatin mixture until creamy and then spoon cheese mixture into bottom of a 4 cup (1000 mL) wet mold.
Refrigerate until set.
Mash 2 cup (500 mL) of the raspberries, adding enough cold water to make 1 1/2 cup (375 mL), and stir into remaining gelatin mixture.
Refrigerate until consistency of egg whites.
Fold in remaining cup (125 mL) whole raspberries, pour into mold over cream cheese and refrigerate until set.
Unmold.