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Easy Raspberry Trifle

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Easy Raspberry Trifle
  • Prep 15 min
  • Total 4 hr 17 min
  • Servings 16
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Not only is this divine dessert easy to make, but it’s almost fat free!
By Betty Crocker Kitchens
Updated Feb 1, 2022

Ingredients

  • 1 box Betty Crocker™ white 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

180 Calories, 0g Total Fat, 5g Protein, 40g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
120mg
3%
Total Carbohydrate
40g
13%
Dietary Fiber
1g
6%
Sugars
30g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
0%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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