- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 261.6
- Total Fat: 11.6 g
- Cholesterol: 51.2 mg
- Sodium: 202.3 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 1.6 g
- Protein: 5.2 g
Fresh Raspberry-Mousse Almond Crumb CakeSubmitted by: FITNESSMAGAZINE
IntroductionThe combination of raspberry and almond is a sweet way to top off any dinner. Plus, it's a low-calorie way to enjoy a piece of cake! The combination of raspberry and almond is a sweet way to top off any dinner. Plus, it's a low-calorie way to enjoy a piece of cake!
1 cup unbleached all-purpose flour
1/3 cup sugar
1/8 teaspoon sea salt
5 tablespoons unsalted butter, chilled, cut into small pieces
1/2 cup low-fat vanilla yogurt
1 1/4 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1 large egg
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 ounces (1/2 package) light cream cheese, room temperature
1/3 cup raspberry jam or preserves (preferably seedless)
3/4 cup (3 1/2 ounces) fresh raspberries (optional)
3 tablespoons (5/8 ounce) sliced almonds
2. Add yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8-inch-round nonstick baking pan.
3. In a small bowl, combine cream cheese and jam; beat at low speed until blended. Spread evenly over batter. Top with reserved flour mixture, sprinkling of raspberries (optional) and almonds.
4. Bake for 45 minutes, or until edges are browned and center is nearly set. Cool on a rack. Refrigerate 3 hours, or until well chilled. Cut into 8 wedges.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user FITNESSMAGAZINE.