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Easy Raspberry Trifle

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

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( 61 Ratings)

61 Ratings

5 Stars 66%

4 Stars 23%

3 Stars

2 Stars

1 Stars

Member Reviews ( 27 )

3730d46f-b8db-46a8-94d9-f83b8902c929

Prep Time 15 min
Total Time 4 hr 17 min
Servings 16

Ingredients

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 oz each) frozen sweetened raspberries, thawed

3: containers (6 oz each) Yoplait® Original red raspberry yogurt

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Directions

1 Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
2 In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
3 Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
4 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.
5 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.
6 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.

EXPERT TIPS

Expert Tips

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.

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 180
Calories from Fat: 0),

% Daily Value

Total Fat: 0g; 0%
(Saturated Fat 0g, 0% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 310mg; 310%;
Total Carbohydrate: 40g; 40%
(Dietary Fiber 1g 1% Sugars 30g 30% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 10%;
Calcium: 8%;
Iron: 0%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 27 Reviews View All

Posted 7/17/2012 1:29:02 PM REPORT ABUSE abosley1 said:

Rating:

Mine wasn't nearly has pretty (of course). It tasted pretty good, but didn't "wow" the crowd like I was hoping to do.

This reply was: Helpful Inspiring

Posted 5/28/2012 9:06:49 PM REPORT ABUSE Danette74 said:

Rating:

This was delicious, but definately needed more yogurt. We modified it to a strawberry trifle and used 6 yogurts instead of the 2-3 this calls for and mixed half a whipped cream into the yogurt mix. Added whipped cream on top with fresh strawberries and blackberries. I do not think the 2-3 yogurts would be enough for a trifle bowl.

This reply was: Helpful Inspiring

Posted 2/13/2012 7:12:17 PM REPORT ABUSE Swan1982 said:

Rating:

This wasn't as big of a hit as the other two trifles I made (Big Bowl Brownie Dessert and Triple-Chocolate Brownie Trifle). May give it another try with different people.

This reply was: Helpful Inspiring