Red Velvet Trifle

Recipe and picture from Let's Entertain

1 (18.25-oz.) package Red Velvet Cake Mix
2 (8-oz.) packages cream cheese, softened
2 cups low-fat vanilla yogurt
1 cup powdered sugar
1 teaspoon lemon zest
1 pt. fresh raspberries
Garnish: fresh mint sprigs

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 electric 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.