Raspberry Angel Torte

2 cups raspberries

2 tablespoons granulated sugar or 3 Equal packets

2 tablespoons seedless red raspberry jam, melted

1 (10 1/2 ounce) loaf angel food cake

6 tablespoons amaretto, divided

3/4 cup vanilla low-fat yoghurt

1/2 cup blueberries

8 teaspoons sliced almonds, toasted

Place first 3 ingredients in a food processor, and pulse 3 times or until coarsely chopped. Set aside.
Line an 8-inch loaf pan with plastic wrap, allowing plastic wrap to extend over the edge of the pan.
Cut cake horizontally into 6 thin slices.
Place 1 cake slice in bottom of pan.
Brush cake slice with 1 tablespoon amaretto.
Spread 3 tablespoons raspberry mixture over cake slice; top with another cake slice.
Repeat layers, ending with cake slice (do not put amaretto or raspberry mixture on top cake layer).
Cover and chill 2 hours.
Place a serving plate upside down on top of pan; invert cake onto plate.
Remove plastic wrap.
Combine yoghurt and remaining 1 tablespoon amaretto in a small bowl; stir well.
Cut torte crosswise into 8 slices.
Dollop 1 1/2 tablespoons yoghurt mixture onto each slice
Sprinkle each with 2 tablespoons blueberries and 1 teaspoon almonds.

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