In small saucepan, heat water to boiling. Dissolve gelatin in boiling water. Pour 2-1/4 cups hot gelatin mixture into blender container. Set remaining 1-1/4 cups gelatin mixture aside. Add yogurt, cream cheese and lemonade concentrate to gelatin mixture in blender; blend until smooth. Pour into 10" glass pie plate or quiche pan. Refrigerate until firm. Arrange fruit over top. Refrigerate reserved gelatin mixture until thick enough to coat a spoon. Carefully spoon thickened gelatin evenly over fruit to glaze. Cover; refrigerate overnight or until set. TIP: Hot gelatin mixture can be poured into 8 individual serving dishes or parfait glasses. Refrigerate until firm. Garnish each with fruit; spoon thickened gelatin over fruit to glaze.