Friday, April 15, 2011

Low Calorie Raspberry Mousse Almond Crumb Cake Recipe

I got this recipe from and it's so good I just had to share!  And the fact that it's low calorie makes it even better!


Fresh Raspberry Mousse Almond Crumb 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  light cream cheese, room temperature
  • 1/3  cup  raspberry jam or preserves (preferably seedless)
  • 3/4  cup  fresh raspberries (optional)
  • 3  tablespoons  sliced almonds
  • Directions

    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.

    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.

    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.

    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.

    Enjoy! =)

    -Michelle of CreativeCritters

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