Raspberry Cream Torte Recipe

Raspberry Cream Torte Recipe photo by Taste of Home

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"I've always tried to eat low-fat foods, including desserts like this one," says Amy Freitag of Stanford, Illinois. "It's truly delicious—but there's not too much guilt with the indulgence!"

This recipe is:

Diabetic Friendly

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Raspberry Cream Torte Recipe

Prep: 25 min. Bake: 35 min. + cooling

Yield: 14 Servings

25 35 60

Ingredients

1 package (16 ounces) angel food cake mix
1 carton (12 ounces) frozen whipped topping, thawed
3/4 cup (6 ounces) raspberry yogurt
1/3 cup confectioners' sugar
1 pint fresh raspberries

Directions

Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert pan onto a wire rack; cool completely, about 1 hour.
In a large bowl, gently combine the whipped topping, yogurt and confectioners' sugar until blended. Run a knife around side of cake and remove from pan.
Split cake into thirds horizontally. Place bottom layer on a serving plate; spread with 1 cup yogurt mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining topping mixture. Garnish with raspberries. Refrigerate leftovers. Yield: 14 servings.

Nutritional Analysis: 1 slice (prepared with reduced-fat whipped topping) equals 206 calories, 3 g fat (3 g saturated fat), 1 mg cholesterol, 246 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.

Originally published as Raspberry Cream Torte in Taste of Home August/September 2005, p 45