Raspberry Cream Torte

1. 1

   If you are making your own angel food cake, prepare and bake as usual.

2. 2

   If using a prepared angel food cake slice horizontally in half.

3. 3

   Additional layers can be added, but I like to keep it simple.

4. 4

   Combine and fold gently the thawed whipped topping, yogurt, and confectioner's sugar or Splenda.

5. 5

   Frost the bottom layer and thinly spread raspberry preserves, if desired.

6. 6

   Place the top of the cake on and frost the rest of the cake.

7. 7

   Garnish with fresh raspberries.

8. 8

   If desired, warm the remaining preserves in the microwave until the constistancy is spreadable and stroke or swipe the melted preserves around the sides of the cake with a clean paint brush or pastry brush.

* Per serving · 4 servings · Values may vary.

No additional tips available.