1 pkg. white angel food cake mix
1 pkg. (3 oz.) strawberry flavored gelatin
1 c. boiling water
1 pkg. (10 oz.) frozen strawberries
1 carton (8 oz.) low-fat strawberry yogurt

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

Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add strawberries, break berries apart with fork. Refrigerate gelatin mixture 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. Refrigerate until firm, at least 2 hours. 8 servings.