This dessert is full of flavor and taste fattening (but it isn't). The trifle becomes moist and lemon-cake like.

2	Boxes	Lemon (instant) pudding
4	Cups	Skim milk
2	Cups	Fresh or frozen raspberries
2	Tbsp.	Sugar
1 1/4	lbs.	Angle food cake
2	Cups	Cool whip (light)
1/2	Cup	Vanilla lofat yogurt (such as Dannon)

• Mix puddings with milk and set in fridge for at least one hour.
• Mix raspberries with sugar and set aside.
• Cut angel food cake into 1 1/2 inch cubes.
• Fold in yogurt with the thawed cool whip.

Assemble: Add 3 cups of pudding to cake pieces and stir in until cake is just moistened. In a large glass bowl, layer 1/3 of cake pudding mixture - then 1/2 raspberries - then cake mixture - then raspberries again. Top with topping. The rest of the pudding can be set aside for another use. It only calls for the 3 cups. Chill in fridge for 2 hours.