RASPBERRY LEMON PARFAITS

By Kitchenbee

Cooking Light (?)

Ingredients

• 2 6oz packages fresh raspberries (about 2 3/4 cups)
• 2 tblsp sugar
• 2 6 oz cartons of lemon meringue light yogurt (such as Yoplait)
• 1 1/2 cups frozen whipped topping, thawed
• 3 cups cubed angel food cake
• Additional fresh raspberries (optional)

Preparation

Step 1

Place 2 packages of raspberries in a medium bowl; sprinkle sugar over berries. Let stand 5 minutes, stirring occasionally.
Place yogurt in another bowl; gently fold in whipped topping until combined.
Layer about 1/3 cup each angel food cake, raspberry mixture, and yogurt mixture in each of 4 stemmed glasses. Repeat procedure once. Garnish with additional raspberries, if desired.
Serve immediately, or chill until ready to serve.