Save on Pinterest

Raspberry Cream Torte

Total Time

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


14 servings

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


  • 1 package (16 ounces) angel food cake mix
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 3/4 cup 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.
  3. 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.

Nutrition Facts

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

Recommended Video