Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 1 package white angel food cake mix
- 1 package (3 ounces) raspberry-flavored gelatin
- 1 cup boiling water
- 1 package (10 ounces) frozen sweetened raspberries
- 1 carton (8 ounces) low-fat raspberry yogurt
8 servings
Note:
High Altitude Directions (3500 to 6500 feet): Bake and cool cake as directed in high altitude directions on package. Continue as directed in recipe
Bake and cool cake as directed on package.
Cut cake vertically into halves. Freeze one half for future use.
Tear other half into about 3/4-inch pieces.
Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add raspberries; break raspberries apart with fork. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture until thickened but not set, about 15 minutes.
Layer half each of the cake pieces, gelatin mixture and yogurt into a clear glass 1-1/2-quart serving bowl; and repeat.
Garnish with reserved raspberries. Refrigerate until firm, at least 2 hours.
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