Easy Raspberry Trifle

Not only is this divine dessert easy to make, but it's almost fat free!


  • 1 box Betty Crocker white angel food cake mix
  • 1 1/4 cups cold water
  • 2 cups boiling water
  • 1 box (8-serving size) sugar-free raspberry flavored gelatin
  • 2 packages (10 ounces each) frozen sweetened raspberries, thawed
  • 3 containers (6 ounces each) Yoplait Original red raspberry yogurt


  1. Move oven rack to lowest position (remove other racks). Heat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour.
  6. Run knife around edges; remove from pan.
  7. Tear cake into about 3/4-inch pieces.
  8. 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.
  9. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat.
  10. Garnish with reserved raspberries.
  11. Refrigerate at least 2 hours until firm.
  12. Cover and refrigerate any remaining dessert.

Makes 16 servings

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 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.

Nutrition Information: 1 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.

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

Recipe and photo used with permission from: Betty Crocker 2007/TM General Mills