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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 16 |
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Delicious, easy, fat-free/low-fat option. Ingredients:
1 (16 ounce) package angel food cake mix (or any angel food cake) |
1 1/4 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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