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Raspberry Angel Torte

Source of Recipe

Chyrel's Recipes From Friends - by Elaine -


Raspberry Angel Torte
Plan aheas needs to chill atleast 2 hours

To lower calories and carbohydrates, use Splenda instead of sugar.

WW Points
Yield: 8 servings

2 C. raspberries
2 T. sugar or 3 Splenda packets
2 T. seedless red raspberry jam, melted
1 (10-1/2 oz.) loaf angel food cake
6 T. amaretto, divided
3/4 C. vanilla low-fat yogurt
1/2 C. blueberries
8 tsp. 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 the edge of the pan. Cut cake horizontally into 6 thin slices.

Place 1 cake slice in bottom of pan. Brush cake slice with 1 T. amaretto. Spread 3 T. 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 T. amaretto in a small bowl; stir well. Cut torte crosswise into 8 slices. Dollop 1-1/2 T. yogurt mixture onto each slice; sprinkle each with 2 T. blueberries and 1 tsp. almonds.

One serving equals: 143 Calories, 4gm Protein, 1.7g Fat, 27g Carbohydrates, 2.9g Fiber, 1mg Cholesterol, 206mg Sodium ++++ WWP: 2