9 cups fresh or frozen unsweetened black raspberries
1 angel food cake
1 1/2 cup low-fat vanilla or lemon yogurt
Instructions
Combine jelly and honey in a 3-quart stainless steel saucepan. Warm over low heat until jelly melts. Stir in black raspberries. Warm over low heat for 2 mins. Chill.
Cut cake into 12 slices. Top each slice with berries and yogurt.
