Categories: Dessert

Ingredients

• 1 angel food cake
• 2 cups boiling water
• 1 6-oz. box raspberry jello
• 2 10-oz. pkgs. frozen sweetened raspberries
• 2 8-oz. containers raspberry low-fat yogurt

Directions

1. Tear cake into 3/4 inch pieces.

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

3. Layer half each of the cake pieces, gelatin mixture, and yogurt in a 3-quart glass bowl; repeat. Garnish with reserved raspberries.

4. Refrigerate 2 hours until firm. Cover and refrigerate and remaining dessert.

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