Raspberry Angel Torte
|Raspberries||2 Cup (32 tbs)|
|Seedless strawberry jam||2 Tablespoon, melted|
|Angel food cake loaf||10 Ounce|
|Amaretto||6 Tablespoon, divided|
|Low fat vanilla yogurt||3⁄4 Cup (12 tbs)|
|Blueberries||1⁄2 Cup (8 tbs)|
|Sliced almonds||8 Teaspoon, toasted|
Place raspberries, sugar, and jam in a food processor, and pulse 3 times or until coarsely chopped.
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 1 1/2 tablespoons yogurt mixture onto each slice; sprinkle each with 2 tablespoons blueberries and 1 teaspoon almonds.