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Easy raspberry trifle

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Ingredients/Components

pkg - 2 oz
boiling water - 2 c
Betty Crocker 1-step white angel food cake mix - 1 pkg
sugar-free raspberry flavored gelatin - 1 serving
containers raspberry low-fat yogurt - 2 (8

How to make easy raspberry trifle:

Bake and cool cake as directed on package for angel food (tube) pan. Tear cake into about 3/4-inch pieces.

Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, save several raspberries for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened, but not set.

Layer half of each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl. Repeat. Garnish with reserved berries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert. Makes 16 servings.

Note: You can substitute regular gelatin instead of the sugar-free. Recipe can be easily halved: Bake cake as directed on package for two 9-inch loaf pans and freeze one for later. Use half of the ingredients and layer in a 1 1/2-quart serving bowl.

One Sugar-free Serving = 175 Calories (0 from Fat); 0 g Fat; 0 mg Cholesterol; 230 mg Sodium; 39 g Carbohydrate; (2 g Dietary Fiber); 7 gm Protein. % Daily Value: 0% Vitamin A; 10% Vitamin C; 4% Calcium; 4% Iron.

Recipe categories: Desserts, Low cholesterol, Low fat.

Rating:

Average rating: 3, total votes: 3

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