1 pkg. white angel food cake mix, prepared.

2 c. boiling water

1 pkg. sugar free raspberry flavored gelatin

Two 10 oz. pkgs. frozen raspberries, thawed

Two 6 oz. containers fat-free, light raspberry yogurt

Fat Free Cool Whip

Tear cake into 3/4 in. pieces. I only used 1/2 of the cake. Pour boiling water on gelatin in large bowl/ stir until gelatin is dissolved. Add raspberries. Refrigerate gelatin mixture about 15 min. or until thickened, but not set. Layer half each of the cake pieces, gelatin mixture and yogurt in a 3 qt. glass bowl (can be smaller if you use only half of the cake); repeat, finishing with the yogurt as the top layer. Spread cool whip over the top and refrigerate at least 2 hours, until firm. 16 servings.