Low-Fat Chocolate Raspberry Trifle

Directions

1. 1
   Make pudding according to package directions, using skim milk, and set aside.
2. 2
   Set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish.
3. 3
   Cut or tear angel food cake into 2 inch chunks.
4. 4
   Line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding.
5. 5
   Top with 1/3 of remaining raspberries.
6. 6
   Spoon 1/3 of whipped topping onto raspberries and cake.
7. 7
   Repeat layers two more times.
8. 8
   Grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer.
9. 9
   Garnish with dollop of pudding and reserved raspberries.
10. 10
    Refrigerate 4 hours for best flavor.