Yield: 8 servings
|2 tablespoons||Raspberry Jam; Melted|
|10½ ounce||Angel Food Cake|
|6 tablespoons||Amaretto; Divided|
|¾ cup||Vanilla Low-Fat Yogurt|
|8 teaspoons||Sliced Almonds; Toasted|
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.