1 pkg. white angel food cake mix
1 pkg. (3 oz.) sugar free strawberry flavored gelatin
1 c. boiling water
1 pkg. frozen sweetened strawberries (unsweetened if you want to make it lower in sugar), thawed
1 carton (8 oz.) low-fat strawberry yogurt

Bake and cool cake as directed on package. Cut cake in half. Freeze other half for future use. Tear cake into 3/4 inch pieces.

Pour boiling water on gelatin in bowl, stir until gelatin is dissolved. Add strawberries, break apart. (If you wish save several strawberries for garnish.) Refrigerate gelatin until thickened but not set, about 15 minutes.

Layer half each of the cake pieces, gelatin mixture and yogurt in 1 1/2 quart serving bowl, repeat. Garnish with reserved strawberries. Refrigerate until firm, at least 2 hours. 8 servings.