Raspberry-Lemon Parfaits

Name: Raspberry-Lemon Parfaits
Ingredients: 2 (6-ounce) packages fresh raspberries (about 2 3/4 cups); 2 tablespoons sugar; 2 (6-ounce) cartons lemon meringue light yogurt (such as Yoplait Light Thick and Creamy); 1 1/2 cups (4 ounces) frozen fat-free whipped topping, thawed; 3 cups (1-inch) cubed angel food cake; Raspberries (optional)

6 ingredients

3 steps

Ingredients

2 (6-ounce) packages fresh raspberries (about 2 3/4 cups)
2 tablespoons sugar
2 (6-ounce) cartons lemon meringue light yogurt (such as Yoplait Light Thick and Creamy)
1 1/2 cups (4 ounces) frozen fat-free whipped topping, thawed
3 cups (1-inch) cubed angel food cake
Raspberries (optional)

Directions

1

Combine raspberries and sugar in a medium bowl. Let stand 5 minutes, stirring occasionally.
2

Place yogurt in another bowl; gently fold in whipped topping until combined.
3

Layer about 1/3 cup each angel food cake, raspberry mixture, and yogurt mixture in each of 4 stemmed glasses. Repeat procedure once. Garnish with additional raspberries, if desired. Serve immediately, or chill until ready to serve.