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Chocolate& raspberry cream torte
Chocolate & Raspberry Cream Torte
Recipe By : Wendy Lockman
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Low Fat
Amount Measure Ingredient -- Preparation Method
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CHEF FREDDY'S LITE DESSERTS
FOR THE CAKE
6 tb Xtra lite corn oil spread
1 c Sugar
1 c Skim milk
1 t White vinegar
1/2 t Vanilla extract
1 1/4 c Flour
1/3 c HERSHEY'S Cocoa or European style cocoa
1 t Baking soda
1/4 c Red raspberry jam
FOR THE RASPBERRY CREAM
10 oz Frozen red raspberrys -- thawed, drained
1 1/3 oz Dry whipped topping
1/2 c Cold skim milk
3 dr Red food coloring
>>>To make the cake...
Preheat oven to 350o... Spray a 15>>To make the filling and assemble...
Thaw and drain the frozen raspberrys, then put in blender
container and blend until smooth...In a small mixer bowl put whipped
topping mix and the cold skim milk *do not add vanilla* and add the
red food coloring... fold in the raspberry puree'...
Cut cake crosswise into 4 equal pieces... Place 1 piece on cake or
serving plateand spread itb jam on top, the spread a scant 3/4 cup of
the cream filling over the jam... Repeat with the other 3 cake
pieces...
Use the remaining jam and cream filling to garnish the top as you
desire... Refrigerate the torte until ready to serve...
>>>Nutritional Info... per serving<<<
170 Calories 0mg Cholesterol 3gm Protein 100mg
Sodium 34gm Carbohydrates 40mg Calcium 3gm Fat
from the HERSHEY'S Lucious Desserts cookbook and Fred Goslin in
Watertown NY on CYBEREALM BBS at (315)-786-1120
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Free recipe:
Chocolate& raspberry cream torte
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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