Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

Delicious, easy, fat-free/low-fat option.

Ingredients Nutrition

  • 1 (16 ounce) package angel food cake mix (or any angel food cake)
  • 1 14 cups cold water (as called for on cake mix package directions)
  • 2 cups boiling water
  • 1 (3 ounce) package raspberry Jell-O gelatin (sugar-free or regular)
  • 12 ounces frozen raspberries (thawed)
  • 18 ounces raspberry yogurt (fat-free or regular) or 18 ounces vanilla yogurt (fat-free or regular)
  • 1 (8 ounce) container whipped topping (fat-free or regular)

Directions

  1. Bake and cool cake as directed on package.
  2. Tear cake into 3/4 inches pieces.
  3. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved.
  4. Add raspberries.
  5. Refrigerate gelatin mixture about 15 minute or until thickened, but not set.
  6. Layer half of each - cake pieces, gelatin mixture, and yogurt - in a 3 quart glass bowl; repeat.
  7. Refrigerate at least 2 hours or until firm.
  8. Spread whipped topping on top and serve.

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