Recipe for cooking raspberry angel torte

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Raspberry Angel Torte

2 c. raspberries
2 Tbsp. sugar or 3 Equal packets
2 Tbsp. seedless red raspberry jam, melted
1 (10 1/2 ounce) loaf angel food cake
6 Tbsp. 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-in. 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 Tbsp. amaretto. Spread 3 Tbsp. 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 Tbsp. amaretto in a sm. bowl; stir well. Cut torte crosswise into 8 slices. Dollop 1 1/2 Tbsp. yogurt mixture onto each slice; sprinkle each with 2 Tbsp. blueberries and 1 tsp. almonds.