• 1 can (19 oz.) Lite ‘n Fruity Cherry Fruit Filling
  • 2 (8-inch) cakes of your preference (sponge, angel or chiffon)
  • 2 cups whipped topping
  • 1/2 cup yogurt (the low-fat 2% is recommended)

Filling: Remove 12 cherries from the filling and reserve for garnish. In a bowl, combine remaining fruit filling, one cup of whipped topping and yogurt, mix well.

To assemble torte: Split cakes horizontally to make four layers, place one layer cut side up on cake plate. Spread 1/4 of filling on this bottom layer, place second cake layer cut side down over filling and spread 1/4 of filling over top.

Repeat this process twice, finishing with filling on top. Spread 2/3 of remaining whipped topping around sides of cake. Garnish top of cake with drops of the remaining whipped topping and reserved cherries.

Refrigerate until serving time. This torte is best assembled the day before and refrigerated overnight.

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