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Easy Raspberry Trifle Recipe

   
 

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     Easy Raspberry Trifle

Category   Desserts - Breads
Sub Category   Low-fat
Servings   16 servings
Preptime   15 minutes

Ingredients
1 Box Betty Crocker white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 box sugar-free raspberry flavored gelatin (8 serving size)
2 boxes frozen sweetened raspberries thawed (10 oz)
3 containers Yoplait original 99 % fat free red raspberry yogurt (6 oz)
 

Instructions
Move oven rack to lowest position (remove other racks). Heat oven to 350 degree F. In extra- large glass or metal bowl, beat cake mix and cold water at low speed 30 seconds; beat at medium speed 1 minute. Pour into ungreased 10 “ tube pan. Do not use fluted tube cake pan or 9” tube pan, or batter will overflow.
Bake 37-47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not under bake.
Cool cake upside down on narrow-necked glass bottle or heatproof surface 1 hour or until completely cooled. Loosen edges with flat knife or metal spatula to remove from pan. Tear cake into 3/4 “ pieces. Place gelatin in large bowl. Pour boiling water over gelatin; stir until dissolved. If desired, set aside several raspberries for garnish. Gently stir remaining raspberries into gelatin. Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
Layer half each of cake pieces, gelatin mixture and yogurt in 3-qt glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.


Originally Submitted
10/8/2012





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