Low Fat Raspberry Trifle
1 package white angel food cake mix
2 cups boiling water
1 package (8-serving size) sugar-free raspberry-flavored gelatin
2 packages (10 ounces each) frozen sweetened raspberries, thawed
2 containers (8 ounces each) raspberry low-fat yogurt
Mix cake as directed on package. Pour into ungreased 10x4-inch angel food cake pan (tube pan). Do not use bundt cake pan or 9x3 1/2-inch angel food pan, or batter will overflow. Bake as directed.
Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from 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, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
Further reduce calories by using raspberries sweetened with Splenda or other artifical sweetner. Fat Free whipped topping can also be used, in place of yogurt