1 package (16-ounce) angel food cake mix
1 1/4 cups water
1 teaspoon almond extract
3 cups fat-free frozen whipped topping, thawed
1 1/2 cups fresh or frozen whole strawberries, halved
1 1/2 cups fresh or frozen organic blueberries
¼ cup hazelnut liqueur
½ cup sliced almonds, toasted

Move oven rack to middle position. Preheat over to 350 degrees F.

In a large mixing bowl, combine cake mix and water. Beat on low speed of an electric mixer for 30 seconds. Scrape down side of bowl; beat on medium speed for 1 minute. Pour batter into 2 ungreased 9x5x3-inch loaf pans.

Bake in preheated oven for 28 to 32 minutes. Remove and place loaf pans upside down on a wire rack. Cool completely.

Carefully stir almond extract into thawed whipped topping. Refrigerate until ready to use.

In a medium bowl, stir together strawberries, blueberries, and hazelnut liqueur. Let stand at room temperature for 30 minutes to 1 hour.

To serve, cut each cake unto 8 slices. Place one cake slice on each of 8 dessert plates. Top each with 2 tablespoons fruit mixture and 1 tablespoon of whipped topping mixture. Add a second slide to each plate. Top each with 2 additional tablespoons of fruit mixture and 1 tablespoon whipped topping mixture. Sprinkle each serving with almonds.


Per serving 376 cal., 5 g total fat (0 g sat.fat), 0 mg chol., 501 mg sodium., 73 g carbo., 2 g fiber, 7 g pro. Daily values 8% vit. C, 12% calcium, 3% iron