3 tb Sugar
2 c Sliced strawberries
2 tb Strawberry preserves
1 Loaf angel food cake
6 tb Amaretto; optional
3/4 c Vanilla yogurt
1/2 c Blueberries
1/3 c Toasted sliced almonds
Process first 3 ingredients in a food processor or blender until coarsely
chopped. Line an 8 or 9- inch loaf pan with plastic wrap allowing edges of
wrap to extend over the pan. Cut cake horizontally into 6 slices (they will
be very thin). Place one cake slice with one tablespoon amaretto. Spread a
portion of strawberry mixture over cake slice. Top with another cake slice.
Repeat layers ending with a cake slice. Do no put amaretto or strawberry
mixture on top cake slice. Cover and chill at least 2 hours. Invert cake
onto a plate and remove plastic wrap. Combine yogurt and remaining 1
tablespoon of amaretto. Cut torte crosswise into 8 slices (to resemble
striped flag). Dollop 1 and a half tablespoons of yogurt mixture on left
right corner of cake slice. Sprinkle with a few blueberries and almonds.
Yield: 8 servings.
Yields
1 servings
