Raspberry-graham Cracker Torte
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 1 | Servings | ||
INGREDIENTS
| 1 | c | Raspberries |
| 1/2 | t | Almond extract |
| 2 1/2 | c | Frozen, thawed whipped |
| topping | ||
| 7 | Graham cracker rectangles | |
| 5 | 2 1/2 inches each |
INSTRUCTIONS
The graham crackers soften and the flavor mellows during refrigeration, resulting in a rich but healthful dessert. Place raspberries in food processor or blender. Cover and process until smooth. Reserve 1/4 Cup. Fold remaining raspberry puree and the almond extract into whipped topping Spread I cracker with about 2 tablespoons topping mixture. Layer with a second cracker. Place on serving plate. Continue layering 5 more times. Gently press torte together. Carefully turn torte on its side so crackers are vertical. Frost top and sides with remaining topping mixture. Cover and refrigerate at least 6 hours. Serve reserved raspberry puree with torte. Refrigerate any remaining torte. 6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 460
Calories From Fat: 307
Total Fat: 34.8g
Cholesterol: 116.3mg
Sodium: 200.1mg
Potassium: 410.6mg
Carbohydrates: 33.8g
Fiber: 8g
Sugar: 17.7g
Protein: 6.4g