adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Easy Raspberry Trifle
0 Likes
Prep Time:
15 minutes
Total Time:
4 hours 17 minutes
Indulgent dessert with low-fat appeal.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 1 1/3 cups cold water
  • 2 cups boiling water
  • 1 box (8-serving size) sugar-free raspberry-flavored gelatin
  • 2 packages (10 oz each) frozen sweetened raspberries, thawed
  • 3 containers (6 oz each) Yoplait® Original yogurt red raspberry
Instructions:
  • Position the oven rack on the lowest level, making sure to remove any additional racks. Preheat the oven to 350°F.
  • In a large glass or metal bowl, mix cake mix and cold water on low speed for 30 seconds, then switch to medium speed for 1 minute. Transfer the batter to a 10-inch ungreased angel food cake pan. Avoid using a fluted tube cake pan or a 9-inch angel food cake pan to prevent overflowing.
  • Bake for 37 to 47 minutes, until the top is a rich golden brown color, and the cracks are dry to the touch. Make sure not to underbake.
  • Invert the pan onto a glass bottle and let the cake cool completely, around 1 hour. Gently loosen the edges with a knife and unmold the cake. Tear it into 3/4-inch pieces.
  • In a large bowl, pour boiling water over the gelatin and stir until fully dissolved. Mix in the raspberries (you can set aside a few for garnish if you like). Chill the gelatin mixture for about 15 minutes until it thickens but is still pourable.
  • Create a beautiful trifle by assembling half of the cake pieces, gelatin mixture, and yogurt in a 3-quart glass bowl; repeat the layers. Top with reserved raspberries for an elegant touch. Chill in the refrigerator for a minimum of 2 hours until set. For any leftovers, cover and keep refrigerated.

Similar Recipes