Preheat oven to 350°. Prepare cake batter as directed. Pour batter into a greased and floured 13- x 9-inch pan.
Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean.
Meanwhile, beat cream cheese at medium speed with a heavy-duty electric stand mixer 1 minute or until creamy. Add yogurt, powdered sugar, and lemon zest. Beat 1 to 2 minutes or until smooth, stopping to scrape down sides of bowl as needed. Cover and chill.
Remove cake from oven. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
Invert cake onto a cutting board. Cut rounded top off of cake. Trim and discard edges of cake. Cut cake into 32 pieces.
Arrange about one-third of cake pieces in a 3-qt. trifle dish. Carefully spread one-third of chilled cream cheese mixture over cake. Repeat layers 2 times, smoothing top layer of cream cheese mixture over cake pieces. Top with raspberries. Cover and chill 1 hour before serving. Garnish, if desired.
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made this with egg beaters in the cake mix, low fat cream cheese, and fat free yogurt, and lemon juice instead of zest. delicious! i will definitely make this again! served it with the raspberries and fat free cool whip--perfect, delicious and pretty!
I made this dessert for Easter and was very dissapointed. I normally love red velvet cake but this was not sweet enough. I followed the recipe exactly. It looked very pretty but the flavor was not good.
Made this for Christmas with the family. Everyone loved it. Only changes I made were to add thawed frozen mixed berries as a layer, and used lite cream cheese and non-fat vanilla yogurt. It turned out great with fewer calories and less fat.
Served this dessert on Thanksgiving. Everybody loved it! It was incredibly easy to make and this was my first attempt at any kind of trifle! The secret is to really lode up on the raspberries so that every spoonful has a raspberry in it!
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