Christmas Recipes
Easy Raspberry Trifle
Not only is this divine dessert easy to make, but it's almost fat free!
Yield: 16 servings
Ingredients
- 1 box Betty Crocker white angel food cake mix
- 1 1/4 cups cold water
- 2 cups boiling water
- 1 (8 serving size) box sugar-free raspberry flavored gelatin
- 2 (10 ounce) packages frozen sweetened raspberries, thawed
- 3 (6 ounce) containers Yoplait Original red raspberry yogurt
Instructions
- Move oven rack to lowest position (remove other racks). Heat oven to 350 degrees F.
- In extra-large glass or metal bowl, beat cake mix and cold water on low speed for 30 seconds; beat on medium speed 1 minute.
- Pour into an ungreased 10 inch angel food (tube) cake pan. Do not use a fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
- Bake for 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not under-bake.
- Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour.
- Run knife around edges; remove from pan.
- Tear cake into about 3/4-inch pieces.
- Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
- Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat.
- Garnish with reserved raspberries.
- Refrigerate at least 2 hours until firm.
- Cover and refrigerate any remaining dessert.
Notes
High Altitude (3500-6500 ft): Heat oven to 325 degrees F. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake for 53 to 58 minutes.
Substitution: You can use two 4-serving-size packages of raspberry flavored gelatin instead of one 8 serving size package. Or replace the sugar-free raspberry gelatin with regular raspberry-flavored gelatin.
Variation: If you are serving a smaller group, you can easily cut this recipe in half. Bake cake as directed on package for two 9-inch loaf pans and freeze one cake for later. Use half the ingredients, and layer them in a 1 1/2 quart serving bowl.
Per serving: Calories 180 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 40g (Dietary Fiber 1g, Sugars 30g); Protein 5g
Percent Daily Value*: Vitamin A 4%; Vitamin C 10%; Calcium 8%; Iron 0%
Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 2 1/2
* Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens
Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.