Raspberry Angel Torte

2 cups raspberries
2 tablespoons granulated sugar or 3 Equal packets
2 tablespoons seedless red raspberry jam, melted
1 (10 1/2 ounce) loaf angel food cake
6 tablespoons amaretto, divided
3/4 cup vanilla low−fat yogurt
1/2 cup blueberries
8 teaspoons sliced almonds, toasted

Place first 3 ingredients in a food processor, and pulse 3 times or until coarsely chopped. Set aside.
Line an 8−inch loaf pan with plastic wrap, allowing plastic wrap to extend over the edge of the pan.
Cut cake horizontally into 6 thin slices. Place 1 cake slice in bottom of pan. Brush cake slice with 1 tablespoon amaretto. Spread 3 tablespoons raspberry mixture over cake slice; top with another cake slice. Repeat layers, ending with cake slice (do not put amaretto or raspberry mixture on top cake
layer). Cover and chill 2 hours. Place a serving plate upside down on top of pan; invert cake onto plate. Remove plastic wrap. Combine yogurt and remaining 1 tablespoon amaretto in a small bowl; stir well. Cut torte crosswise
into 8 slices. Dollop 1 1/2 tablespoons yogurt mixture onto each slice; sprinkle each with 2 tablespoons blueberries and 1 teaspoon almonds.