Raspberry Cream Torte Recipe

5 1 2
Raspberry Cream Torte Recipe
Raspberry Cream Torte Recipe photo by Taste of Home
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Raspberry Cream Torte Recipe

Read Reviews
5 1 2
Publisher Photo
"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!"
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + cooling

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 carton (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 topping mixture. Top with second cake layer; spread with 1 cup topping mixture.
Top with remaining cake layer. Frost top and sides of cake with remaining topping mixture. Garnish with raspberries. Refrigerate leftovers. Yield: 14 servings.
Originally published as Raspberry Cream Torte in Taste of Home August/September 2005, p 45

Nutritional Facts

1 slice: 206 calories, 3g fat (3g saturated fat), 1mg cholesterol, 246mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.

  • 1 package (16 ounces) angel food cake mix
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 carton (6 ounces) raspberry yogurt
  • 1/3 cup confectioners' sugar
  • 1 pint fresh raspberries
  1. 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.
  2. 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 topping mixture. Top with second cake layer; spread with 1 cup topping mixture.
  3. Top with remaining cake layer. Frost top and sides of cake with remaining topping mixture. Garnish with raspberries. Refrigerate leftovers. Yield: 14 servings.
Originally published as Raspberry Cream Torte in Taste of Home August/September 2005, p 45

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MY REVIEW
[email protected] User ID: 1896982 146443
Reviewed Aug. 1, 2010

"I MADE THIS FOR EASTER OF 2008 AND MY WHOLE FAMILY LOVED IT!"

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