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Easy Lowfat Raspberry Trifle Recipe

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This recipe for Easy Lowfat Raspberry Trifle, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Wright
Added: Thursday, September 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. angel food cake mix
1 8-oz. pkg. of sugar free raspberry gelatin (large box)
2 pkg. frozen raspberries (approx. 24 oz.) or fresh
2 fat-free raspberry yogurts
1 pkg. lowfat/sugar free frozen whipped topping
1 small pkg. vanilla pudding

Directions:
Directions:
Make cake as directed. While cake is baking, make gelatin and pudding. Add 1/3 of the raspberries into gelatin so it cools and sets up with the raspberries. When pudding is about 1/2 way set up, mix with raspberry yogurts and put back in fridge. When everything is cooled and set, cut cake into 3 layers (or tear into small chunks). Layer cake, raspberry gelatin, cool whip, and yogurt/pudding. Repeat layers and sprinkle left over raspberries throughout. End layering with cool whip on top and raspberries sprinkled over. Let trifle cool/set in fridge for at least half an hour. (Use the freezer to speed things up!)

Number Of Servings:
Number Of Servings:
lots
Preparation Time:
Preparation Time:
not too long
Personal Notes:
Personal Notes:
If using frozen raspberries, make sure raspberries are thawed before layering so they don't bleed between layers and on top. The presentation is GREAT and you can even tell them it's lowfat!

 

 

 

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