| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
8 |
servings |
INGREDIENTS
| 2 |
c |
Raspberries |
| 2 |
tb |
Sugar |
| 2 |
tb |
Raspberry Jam; Melted |
| 10 1/2 |
oz |
Angel Food Cake |
| 6 |
tb |
Amaretto; Divided |
| 3/4 |
c |
Vanilla Low-Fat Yogurt |
| 1/2 |
c |
Blueberries |
| 8 |
ts |
Sliced Almonds; Toasted |
INSTRUCTIONS
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 1 1/2 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@columbus.rr.com> on Jun 30,
1999, converted by MM_Buster v2.0l.
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