Cheesecake meets flourless chocolate cake in this elegant, impressive dessert. But instead of being pure indulgence, the torte is healthy-ish. Made with reduced-fat cream cheese and nonfat Greek yogurt, it is sweetened only with honey, white chocolate and the finishing layer of Bonne Maman Apricot Fruit Spread. Cornstarch helps set the texture, so it’s also gluten free. The light, delicate texture comes from thoroughly aerating the batter using the whisk attachment of the stand mixer rather than the paddle. Reduced-fat cream cheese, sold in block form and sometimes labeled as Neufchâtel cheese, contains about a third less fat than standard cream cheese; don’t use “light” cream cheese sold in tubs, as it contains additives and stabilizers that will affect the texture of the torte. For make-ahead convenience, the baked and cooled torte can be covered and refrigerated for up to three days before it’s finished with the apricot spread and almonds.