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Monday, April 4, 2011

Anabolic Raspberry Blast Angel Trifle

Difficulty: EASY
Servings: 8

Nutrition Information
Calories 123 (using sugar-free Jello);  159 (using regular Jello)
Carbohydrates: 10g (sugar free); 19g (regular)
Protein:  10g; Fat 2g; Fiber 3g

Health Benefits of This Recipe

Raspberries are high in ellagic acid. Research shows that this phenolic compound may help prevent cancer, inhibit the growth of cancer cells and stop the growth of some cancers. Raspberries also contain strong antioxidants--Vitamin C, quercetin, and gallic acid. Moreover, raspberries are packed with fiber and manganese. Manganese is a trace mineral that helps to keep your metabolic rate high, thus kicking up your "Fat Burning Machine". Frozen raspberries make it easy for you to enjoy this simple and great-tasting "guilt free" dessert year-round.


  • 1 3-Ounce Box Raspberry Jello (or one 0.3 oz. box Sugar Free)
  • 1 Packet Crystal Light Raspberry Ice ON THE GO (1 packet from 10/box)
  • 1 Cup Boiling Water
  • 4 Ounces Light Cream Cheese (Neufchatel)
  • 1 Cup Lowfat Cottage Cheese
  • 2 Scoops Vanilla Whey Protein Powder
  • 1 12-oz bag Frozen Raspberries (unsweetened)--Thawed
  • 1/2 of an 8-ounce Store Bought Angel Food Ring
  • 2-1/2 Tablespoons Raspberry Schnapps or Raspberry Liqueur
  • Light Cream and Fresh Raspberries for Garnish


  1. Dissolve Jello and Crystal Light in 1 Cup Boiling Water. Stir until dissolved and cool to room temperature.

  2. Into a food processor or blender, combine cream cheese, cottage cheese, and protein powder. Process until smooth. Add Cooled Jello mixture and blend until combined. Refrigerate 20 minutes until partially set.

  3. Cut or break angel food cake into small bite-size pieces and divide among 8 dessert dishes. Drizzle each serving of cake with 1 teaspoon raspberry liqueur.

  4. Remove the Jello mixture from the refrigerator and fold in the thawed raspberries.

  5. Top each serving of cake with about 1/2 Cup of the raspberry/Jello mixture.

  6. Cover dessert dishes with plastic wrap and refrigerate at least 2 hours.

  7. At serving time, garnish each with light whipped cream and a fresh raspberry.
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