Raspberry Angel Dessert - cooking recipe

Ingredients

1/2 (10 oz.) angel food cake
1 (3 oz.) sugar-free raspberry Jell-O
1 c. boiling water
10 oz. frozen sweetened raspberries, thawed
8 oz. low-fat raspberry yogurt

Preparation

Pour boiling water on gelatin in bowl.
Stir until dissolved. Tear cake into 1-inch pieces.
Separate raspberries with fork. Save a few berries for garnish; add remainder to gelatin. Refrigerate gelatin until slightly thickened (not set), 15 minutes.
Layer half of cake pieces, gelatin mixture and yogurt in a 1 1/2-quart bowl.
Repeat.
Garnish with reserved raspberries. Refrigerate until firm.
Makes 8 servings.