Fat Free Raspberry Trifle
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Fat Free Raspberry Trifle calories by ingredient
Introduction
I made this for my book club meeting and it got rave reviews. You can't even tell it's fat free! This can be prepared the night before and still taste great. I made this for my book club meeting and it got rave reviews. You can't even tell it's fat free! This can be prepared the night before and still taste great.Number of Servings: 16
Ingredients
-
1 angel food cake mix
1 1/4 cup cold water
2 cups boiling water
2 (4 serving size) boxes sugar-free raspberry gelatin
2 (10 oz) packages unsweetened frozen raspberries, thawed OR 2 1/2 cups fresh raspberries
3 (6 oz) containers fat free raspberry yogurt
4 oz frozen whipped topping, thawed
Directions
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.