Monday, March 27, 2017

Raspberry Trifle!

 This easy dessert can be made and refrigerated for a light fruit addition to your meal.  I made this late last night and refrigerated it for our dessert today. I used an easy White Betty Crocker angel food cake but I am sure you can buy a store bought one with similar results.


For a beautiful presentation us a Trifle bowl. 

For a nicer presentation, a trifle bowl would be a pretty addition.  At the time I did not own one but do now.  Relatively inexpensive you can find one at T.j. Maxx or Marshalls. 
Light, easy and a good choice for something healthy . Note:  The top layer should be cake pieces  and then a using a few raspberries to garnish but I had only 1/2 cake (someone ate the other half) so mine was not as full.

1 pkg. Betty Crocker white angel food cake mix(made according to directions)
2 cups boiling water
1 pkg. (8 serving size) sugar free or regular raspberry flavored gelatin
2 pkg. (10 oz each) frozen sweetened raspberries, thawed ( I used fresh)and added 1/4 cup Sugar.  You could probably used Splenda as a substitute
2 or 3 containers (6 oz. each) Fat free red raspberry yogurt)(I used vanilla Greek yogurt)

Bake and cool cake.  Tear cake into 1/4 inch pieces.  In a large bowl Pour boiling water on gelatin, stir until dissolved.  Add raspberries, reserving several for garnish.  Refrigerate gelatin mixture about 15 minutes or until thickened but not set.  Layer half of each of the cake pieces, gelatin mixture and yogurt in a 3 qt. glass bowl; repeat.  Garnish with reserved raspberries.  Refrigerate at least 2 hours until firm.  Cover and refrigerate any remaining dessert.  Serves 16 servings

Happy Entertaining from my kitchen to yours,

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