Fresh Raspberry-Mousse Almond Crumb Cake

This decadent raspberry mousse cake has only 250 calories per serving. It's 99.9 percent guilt-free. This needs to refrigerate for about 3 hours. Recipe is from Fitness magazine.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 1  cup unbleached all-purpose flour
• 1⁄3 cup sugar
• 1⁄4 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
• 0.5 (4 ounce) package light cream cheese, room temperature
• 1⁄3 cup  raspberry jam or 1⁄3 cup  preserves, preferably seedless
• 1⁄4 cup fresh raspberry (optional)
• 3  tablespoons  almonds, sliced

Directions

1. Preheat oven to 350 degrees.
2. Combine flour, sugar and salt in a large bowl; cut in butter with a pastry blender or potato masher until crumbly.
3. Reserve 1/2 cup for later use.
4. Add yogurt, vanilla and almond extracts, egg, baking powder and baking soda to mixture.
5. Beat with electric mixer at medium speed until blended.
6. Pour into 8-inch-round nonstick baking pan.
7. In a small bowl, combine cream cheese and jam; beat at low speed until blended.
8. Spread evenly over batter.
9. Top with reserved flour mixture, sprinkling of raspberries (optional) and almonds.
10. Bake for 45 minutes, or until edges are browned and center is nearly set.
11. Cool on a rack.
12. Refrigerate 3 hours, or until well chilled.
13. Cut into 8 wedges.