Layered Raspberry Dessert
A delightful layered dessert featuring fluffy angel food cake, tangy raspberry jello, and sweet raspberry yogurt. Perfect for summer gatherings or light desserts, this dish combines fruity flavors with a pleasing texture, making it a crowd-pleaser for those who love berry-infused treats.
Ingredients
Instructions
- Bake and cool the angel food cake as directed on the package.
- Cut the cake vertically in half.
- Freeze one half of the cake for later use.
- Tear the other half into 3/4-inch pieces.
- Dissolve the raspberry jello in boiling water.
- Add the frozen, sweetened raspberries to the jello mixture and stir until combined.
- Layer the torn cake pieces in a serving dish.
- Pour the raspberry jello mixture over the cake layer.
- Top with raspberry yogurt.
- Refrigerate until set and ready to serve.
Tips & Substitutions
For the best flavor, use fresh raspberries if available, but frozen ones work well too. You can substitute the low-fat raspberry yogurt with any other fruit-flavored yogurt, like strawberry or peach, for a different twist. If you want to add some crunch, consider sprinkling crushed nuts, such as Toasted Seasoned Pecans(Microwave), between layers.
Serving Suggestions
This layered raspberry dessert is perfect for summer gatherings and pairs beautifully with Kentucky Cream Cake. Serve it chilled as a light and refreshing treat, and consider adding fresh mint leaves for garnish. It also goes well with a scoop of vanilla ice cream for an indulgent dessert experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The dessert can become soggy if left too long, so it's best enjoyed fresh. For serving later, simply take it out of the fridge and let it sit at room temperature for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Layered Raspberry Dessert contains roughly 69 calories, with 2g protein, 15g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dessert ahead of time?
Yes, this dessert can be made a day in advance. Prepare it as directed and refrigerate until ready to serve. Just be aware that the cake may absorb some liquid, so it's best enjoyed within a couple of days for optimal texture.
What can I use instead of raspberry jello?
If you prefer a natural alternative, you can use gelatin mixed with raspberry puree. To do this, dissolve 1 tablespoon of gelatin in 1/4 cup of cold water, then add 1 cup of raspberry puree and 1/2 cup of boiling water. This will give you a similar flavor and texture without the artificial ingredients.
Can I use a different type of cake?
Absolutely! While angel food cake is light and airy, you can substitute it with a sponge cake or even a crumb cake for a denser texture. Just keep in mind that different cakes will alter the overall flavor and moisture of the dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).