Raspberry Cream Torte Recipe

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Raspberry Cream Torte
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Ingredients
5
Count
Nutrition
40
Calories
Total time
60
Minutes
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Ingredients:

  • 1 package (16 oz) angel food cake mix
  • 1 carton (12 oz) frozen whipped topping, thawed
  • 3/4 cup (6 oz) raspberry yogurt
  • 1/3 cup confectioners' sugar

Directions:

  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. Yield: 14 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 40.41 Kcal (169 kJ)
Calories from fat 2.14 Kcal
% Daily Value*
Total Fat 0.24g 0%
Cholesterol 0.11mg 0%
Sodium 9.44mg 0%
Potassium 35.85mg 1%
Total Carbs 9.85g 3%
Sugars 7.53g 30%
Dietary Fiber 1.56g 6%
Protein 0.38g 1%
Vitamin C 5.8mg 10%
Iron 0.2mg 1%
Calcium 6.8mg 1%
Amount Per 100 g
Calories 128.67 Kcal (539 kJ)
Calories from fat 6.82 Kcal
% Daily Value*
Total Fat 0.76g 0%
Cholesterol 0.34mg 0%
Sodium 30.05mg 0%
Potassium 114.14mg 1%
Total Carbs 31.35g 3%
Sugars 23.98g 30%
Dietary Fiber 4.97g 6%
Protein 1.23g 1%
Vitamin C 18.4mg 10%
Iron 0.7mg 1%
Calcium 21.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.5
    Points
  • 1
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • high fiber

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