1 cup red currant jelly
3 tablespoons honey, warmed
9 cups fresh or frozen unsweetened black raspberries
1 angel food cake
1 1/2 cups low fat vanilla or lemon yogurt

Preparation 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 minutes. Chill.

Cut cake into 12 slices. Top each slice with berries and yogurt. 12 servings.

Per serving: 316 calories; 1 g fat; 1.7 mg cholesterol; 173 mg sodium; 2.6 g fibre.