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Raspberry Cream Torte

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
  • Total Time
    Prep: 25 min. Bake: 35 min. + cooling
  • Makes
    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

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. Diabetic Exchanges: 2 starch, 1/2 fruit.

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Reviews

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Average Rating:
  • ANN23GER
    Aug 1, 2010

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