Ingredients:

1 package angel food cake mix

2 1/4 cups cold orange juice, divided

1 4-serving box fat-free sugar-free white chocolate instant pudding mix

1 8 - ounce container fat-free sugar-free frozen whipped topping, thawed

4 ounces fresh raspberries

fresh mint sprigs

 Instructions:

Make angel food cake according to package directions, using 1 1/4 cups orange juice instead of water. Allow to cool after baking.

Blend instant pudding mix and 1 cup orange juice in a large bowl until smooth. Immediately, add thawed whipped topping and stir until smooth.

Place cake on serving plate. Spoon topping into middle to fill hole. Spread topping around sides and top. Sprinkle fresh raspberries and mint sprigs decoratively on top. Refrigerate until served.