Fat Free Raspberry Trifle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 angel food cake mix1 1/4 cup cold water2 cups boiling water2 (4 serving size) boxes sugar-free raspberry gelatin2 (10 oz) packages unsweetened frozen raspberries, thawed OR 2 1/2 cups fresh raspberries3 (6 oz) containers fat free raspberry yogurt4 oz frozen whipped topping, thawed
1. Move oven rack to lowest position and preheat oven to 350F.
2. In an extra-large bowl beat cake mix and water on low for 30 seconds. Beat on medium speed for 1 minute. Pour into 10-inch fluted tube pan, or 2 9-inch loaf pans. Do not use 9-inch tube pan or it will overflow.
3. Bake 37-47 minutes for tube pan, or as directed for loaf pans, or until top is golden brown, cracked and no longer sticky when touched. Do not underbake.
4. Immediately turn tube pan upside down onto glass bottle, or turn loaf pans on their sides. Cool 1 hour, or until cake is completely cool. Remove from pan. Tear or cut into 1-inch pieces.
5. Pour boiling water on gelatin in a large bowl. Stir until dissolved. Add raspberries, leaving out some for garnish. Refrigerate 15 minutes or until thickened. Do not allow to set.
6. Fold yogurt into thawed whipped topping.
7. Layer half of angel food cake into the bottom of a 3-quart glass bowl or trifle dish. Spoon half of gelatin mixture over cake. Top with yogurt mixture. Repeat.
8. Garnish with raspberries.
9. Refrigerate 2 hours, or until firm. Cover and refrigerate leftovers.
*To make half: Bake angel food cake in loaf pans, as directed. Half the rest of the ingredients. Layer in 1 1/2 quart glass bowl.
Makes 16 1/2-cup servings. *I'm not sure how many cups equals 1 serving since it was a free for all when I made it.
Number of Servings: 16
Recipe submitted by SparkPeople user KATHEROS.
2. In an extra-large bowl beat cake mix and water on low for 30 seconds. Beat on medium speed for 1 minute. Pour into 10-inch fluted tube pan, or 2 9-inch loaf pans. Do not use 9-inch tube pan or it will overflow.
3. Bake 37-47 minutes for tube pan, or as directed for loaf pans, or until top is golden brown, cracked and no longer sticky when touched. Do not underbake.
4. Immediately turn tube pan upside down onto glass bottle, or turn loaf pans on their sides. Cool 1 hour, or until cake is completely cool. Remove from pan. Tear or cut into 1-inch pieces.
5. Pour boiling water on gelatin in a large bowl. Stir until dissolved. Add raspberries, leaving out some for garnish. Refrigerate 15 minutes or until thickened. Do not allow to set.
6. Fold yogurt into thawed whipped topping.
7. Layer half of angel food cake into the bottom of a 3-quart glass bowl or trifle dish. Spoon half of gelatin mixture over cake. Top with yogurt mixture. Repeat.
8. Garnish with raspberries.
9. Refrigerate 2 hours, or until firm. Cover and refrigerate leftovers.
*To make half: Bake angel food cake in loaf pans, as directed. Half the rest of the ingredients. Layer in 1 1/2 quart glass bowl.
Makes 16 1/2-cup servings. *I'm not sure how many cups equals 1 serving since it was a free for all when I made it.
Number of Servings: 16
Recipe submitted by SparkPeople user KATHEROS.
Nutritional Info Amount Per Serving
- Calories: 145.9
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 284.4 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 0.8 g
- Protein: 4.0 g
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