Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: line unpricked pastry shell with a double thickness of heavy-duty foil. bake at 450 for 8 minutes. remove foil; bake 5 minutes longer. cool on a wire rack. in a saucepan combine sugar and cornstarch. stir in the raspberries, bring to a boil over medium heat. boil and stir for 2 minutes. remove from the heat; cool for 15 minutes. spread into shell; refrigerate. in a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. fold in whipped cream. carefully spread over raspberry layer. cover and refrigerate for at least 1 hour. melt chocolate and butter; cool for 4-5 minutes. pour over filling. cover and chill for at least 2 hours. store in the refrigerator.

Target recipe: make pudding according to package directions, using skim milk, and set aside. set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish. cut or tear angel food cake into 2 inch chunks. line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding. top with 1/3 of remaining raspberries. spoon 1/3 of whipped topping onto raspberries and cake. repeat layers two more times. grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer. garnish with dollop of pudding and reserved raspberries. refrigerate 4 hours for best flavor.