2 to 4 servings low calorie gelatin
2 c. boiling water
1 c. evaporated skim milk
1 c. fresh raspberries or 1 pkg. frozen, thawed and drained
1 (10 inch) angel cake

Dissolve gelatin in boiling water. Chill until partially set; freeze milk in shallow pan, until ice forms around the edge; then beat with beaters until stiff; fold in partially set gelatin. Gently fold in raspberries. Cut cake in 3 layers, spread about 1 1/4 cups of mixture between each layer. Spread sides and top with remaining mixture. Chill.