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Fresh Raspberry-Mousse Almond Crumb Cake

Fresh Raspberry-Mousse Almond Crumb Cake
Makes: 8  servings
Serving size: 1  piece


  • 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 teaspoons  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


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.

From FitnessMagazine.com