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   Banana-Berry Angel Torte

1 pkg. (16 oz.) angel food cake mix (or purchase a large unglazed angel food cake)
1 pkg. (8 oz.) cream cheese, softened
2 Tbsp. milk
2 containers (6 oz. each) strawberry, raspberry, peach, lemon, or desired flavor low-fat yogurt
3 Tbsp. sugar
5 to 6 ripe bananas, sliced
Frozen nondairy whipped topping, thawed, as needed

Prepare angel food cake mix in 10-inch tube pan as directed. Cool. Remove cake from pan and place on cutting board. Slice cake horizontally into three equal layers. Place bottom layer of cake on serving platter. Beat together cream cheese and milk in large bowl on medium speed of electric mixer until blended. Beat in yogurt and sugar just until combined. Spread one-third of mixture over first cake layer to edge. Slice two bananas; arrange banana slices over filling. Place middle cake layer over filling; spread another third of the filling over cake, to the edge. Slice two additional bananas; arrange slices over filling. Repeat with remaining cake layer and filling. Reserve remaining unpeeled bananas for garnish. If not serving immediately, cover cake and chill for up to 2 hours. Garnish cake with dollops of whipped topping. Slice remaining banana; arrange slices over top of cake. Using serrated knife, slice torte into wedges to serve. Makes 10–12 servings.

 

 


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