Raspberry Angel Cake

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1 pk Raspberry jello
1 pt Frozen raspberries, thawed & drained -- reserve juice

1 Angel food cake, (large)
Fat-free or Low-fat Vanilla Yogurt


Dissolve the jello in 1 cup hot water, add juice from raspberries. Cool until it starts to gel. Refrigerate and when stiff enough, fold in raspbherries. Fill center of cake with raspberry mixture. Store in refrigerator until ready to serve. Serve with a dollop of yogurt on top. Can be made a day ahead. You may substitute frozen strawberries.