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Nutritional Info
  • 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

View full nutritional breakdown of Fresh Raspberry-Mousse Almond Crumb Cake calories by ingredient
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Fresh Raspberry-Mousse Almond Crumb Cake

Submitted by: FITNESSMAGAZINE
Fresh Raspberry-Mousse Almond Crumb Cake

Introduction

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! 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!
Number of Servings: 8

Ingredients

    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

Directions

1. Preheat oven to 350 degrees F. Combine flour, sugar, and salt in a large bowl; cut in butter with a pastry blender or potato masher until crumbly. Reserve 1/2 cup for later use.
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.






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