1 package of white angle food cake mix
1 package (0.3 oz) sugar-free raspberry flavored gelatin
1 cup of boiling water
1 package (10 oz) frozen sweetened raspberries, thawed
1 carton (8 oz) low-fat raspberry yogurt.
Bake and cool cake. Cut cake vertically into halves. Freeze one half for future use. Tear other half into about ¾ inch pieces. Pour boiling water on gelatin in bowl; Stir until gelatin is dissolved. Add raspberries; break raspberries 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 ½ quart serving bowl; repeat. Refrigerate until firm, at least 2 hours