1 angel cake
1 (3 oz.) pkg. raspberry Jello
1 c. boiling water
1 (10 oz.) pkg. frozen sweetened raspberries
2 (8 oz.) cartons low fat raspberry yogurt

NOTE: Other combinations of fruit Jello and yogurt may be used.

Cut cake vertically in half. Freeze one half for future use. Tear other half in 3/4" pieces. Add boiling water to Jello, stir until dissolved. Add raspberries, break apart with fork if desired. Remove several berries for garnish. Chill until thickened but not set. Layer half each of the cake piece, gelatin mixture and yogurt in 1 1/2 quart serving bowl. Repeat layers. Garnish with berries. Refrigerate until firm, at least 2 hours. 8 servings.