1/2 cup semisweet chocolate chips, melted
1/4 cup fat-free sour cream
1/8 teaspoon almond extract
1 angel food cake
1/4 cup raspberry all-fruit spread, melted
4 ounces frozen reduced-calorie whipped topping, thawed
1/2 teaspoon unsweetened cocoa

Preparation Instructions:

Filling: Combine warm melted chocolate, sour cream, and almond extract. Cool until slightly thickened.

To assemble cake: Using a serrated knife, cut cake horizontally into 3 layers. Spread filling on bottom layer. Top with second layer and spread with fruit spread. Top with third layer. Frost top and sides of cake with whipped topping. Sift cocoa over top and sides of cake. Refrigerate until ready to serve. Serves 12.

Per serving: 157 calories; 4 g fat; 0 mg cholesterol; 240 mg sodium; 0.4 g fiber.