CHOCOLATE RASPBERRY TRIFLE 
(from Diabetic Cookbook)

2 cups of skim milk
1 package (6 oz) instant sugar free dark or white               chocolate pudding mix
2 cups fresh or frozen (thawed) raspberries
Sugar substitute equal to 2 tablespoons sugar
1  Large Angel Food cake (1 1/4 lb.)

Topping:
2 cups light whipped topping
1/2 cup sugar free nonfat vanilla yogurt

1.  Use skimmed milk to prepare pudding according to package directions, cover pudding, and refrigerate for 2 hours.

2.  Place berries and sugar substitute in a small bowl and mash with a fork, then set aside.

3.  Cut the angel food cake into 1 1/2 inch cubes and place in a large bowl, add chilled pudding, and toss lightly to coat the cake.

4.  Arrange one-half of the cake mix evenly in the bottom of a 3-quart Trifle bowl or class bowl, top with 1/2 of the fruit, and repeat the layers.

5.  Topping:  Place whipped topping in a small bowl and fold in yogurt, swirl the mixture over the top of the Trifle, cover, and chill for 2 hours.