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
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.
Yields
8 servings
