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Raspberry Cream Torte

Name: Raspberry Cream Torte
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 14 servings.
Ingredients: 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 review

Test Kitchen Approved

Total Time

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

Makes

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

Raspberry Cream Torte Recipe photo by Taste of Home

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Ingredients

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

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.

Nutrition Facts

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

Raspberry Cream Torte

Ingredients

Directions

Nutrition Facts

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