Layered Raspberry Dessert |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 package(s) betty crocker white angel food cake mix baked |
1 package(s) 3 oz. sugar free raspberry gelatin |
1 cup(s) boiling water |
1 package(s) 10 oz. frozen sweetened raspberries thawed |
1 carton(s) 8 oz. low fat raspberry yogurt |
Directions:
1. Bake and cool cake as directed. Cut cake vertically in halves reserving one half for another time. Tear other half into 3/4 pieces. Pour boiling water on jello-stir until dissolved. Add raspberries and break berries apart with fork. Refrig mix until thick but not quite set-about 15 mins. Layer half each of cake pieces, gelatin, and yogurt in 1 1/2 qt. serving pan and repeat. Garnish with reserved raspberries. Refrigerate until firm-about 2 hrs.
2. (A boughten angel food cake would work as well.)
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