Friday, October 14, 2011

Nutty Dessert

Raspberry Almond Cake:

2 T chopped almonds
2 T packed brown sugar
1/4 tsp. cinnamon
2 cups lowfat all-purpose baking mix (Bisquick)
1/2 cup sugar
1/2 cup fat-free milk
1/2 cup plain fat-free yogurt
1/4 cup fat-free egg substitute
3 T butter, melted
1/4 tsp. almond extract
1 1/2 cups fresh raspberries
Raspberry sauce (see below)

Raspberry Sauce:

Puree 3 cups fresh raspberries in food processor or blender. Strain through sieve. Puree the raspberry puree with 1/2 cup raspberry spreadable fruit, 2 T honey and 1 1/2 tsp. vanilla extract.

Preheat oven to 400 degrees. Wrap bottom of 10-inch springform pan with foil. Attach springform ring. Spray foil and sides of pan with nonstick spray.

Mix almonds, brown sugar and cinnamon in small bowl. Combine baking mix and granulated sugar in large bowl. Mix milk, yogurt, egg and almond extract in small bowl until blended. Add milk mixture to baking mix mixture. Stir until blended. With rubber spatula, gently fold in raspberries just until blended. Pour batter into pan. Sprinkle top with nut mixture. Bake 45 minutes. Let cool 15 minutes. Remove springform ring from bottom of pan, leaving foil on. Let cool completely on rack.

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