Raspberry angel torte
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Raspberries |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Raspberry Jam; Melted |
| 10½ | ounce | Angel Food Cake |
| 6 | tablespoons | Amaretto; Divided |
| ¾ | cup | Vanilla Low-Fat Yogurt |
| ½ | cup | Blueberries |
| 8 | teaspoons | Sliced Almonds; Toasted |
Directions
Place first 3 ingredients in a food processor, and pulse 3 times or until coarsely chopped. Set aside. Line an 8 inch loaf pan with plastic wrap, allowing plastic wrap to extend over edge of pan. Cut cake horizontally into 6 slices (slices will be very thin). Place 1 cake slice in bottom of pan. Brush cake slice with 1 tablespoon amaretto. Spread 3 tablespoons raspberry mixture over cake slice; top with another cake slice. Repeat layers, ending with cake slice (do not put amaretto or raspberry mixture on top cake layer). Cover and chill 2 hours. Place a serving plate upside down on top of pan; invert cake onto plate. Remove plastic wrap. Combine yogurt and remaining 1 tablespoon amaretto in a small bowl; stir well. Cut torte crosswise into 8 slices. Dollop 1½ tablespoons yogurt mixture onto each slice. Sprinkle each with 1 tablespoons blueberries and 1 teaspoon almonds.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jun 30, 1999, converted by MM_Buster v2.0l.