Sprinkle gelatin over milk in small saucepan; let stand 3 minutes. Heat over low heat, stirring constantly, until gelatin dissolves. Cool slightly. Beat eggs in large mixer bowl on medium speed until thick and lemon colored, beat in sugar and corn syrup gradually. Beat in gelatin mixture, hogurt, lemon juice, vanilla and salt on medium speed. Place in bowl and freeze for about two hours. Beat again until smooth and creamy, and freeze for about two more hours. Spoon frozen yogurt into chilled bowl and swirl raspberry preserves into yogurt mixture. Garnish with granola.
