Light Lemon Cake Trifle - Weight Watcher Friendly - cooking recipe

Ingredients

1 (9 ounce) box Jiffy lemon cake mix
1/2 cup diet lemon-lime soda (I used Waist Watchers Diet Citrus Frost)
1 egg white
1 (6 ounce) container fat-free lemon yogurt (I used Dannon Light and Fit Lemon Chiffon, 60 calories, 0 fat per container)
1 teaspoon unflavored gelatin
4 teaspoons water
1 (8 ounce) container fat-free whipped topping, thawed
1 drop yellow food coloring (optional)
1/4 teaspoon Splenda granular (optional)

Preparation

Combine cake mix, egg white, and diet soda.
Mix on low speed 1 minute, then medium for 1 minute or until smooth.
Pour into 1 cake pan or 6 muffin tins that have been well sprayed with Pam, or lined with nonstick foil or parchment paper.
Bake at 350 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
Meanwhile, in a small saucepan, combine the teaspoon of gelatin with the 4 teaspoons of water. Let stand until thick. Place over low heat, and stir until gelatin dissolves. Cool, but do not allow to set up.
Place yogurt in a mixing bowl. Slowly stream in the cooled gelatin while beating over low speed. Add 1/2 of the container of whipped topping, and beat on high speed for 1 minute until thickened. Add 1 drop (or more)of yellow food coloring if desired. If this mixture is too tart, you may add 1/4 teaspoon Splenda, or your favorite artificial sweetener, to taste.
Crumble 1/2 of the cooled cake into a serving dish or divide evenly into parfait glasses. Top with 1/2 of the yogurt mixture. Spread 1/2 of the whipped topping over the yogurt. Repeat layers.