|Graham cracker crumbs||1 Cup (16 tbs)|
|Grated almonds||1⁄4 Cup (4 tbs)|
|Granulated sugar||2 Teaspoon|
|Granulated fructose||2 Teaspoon|
|Cocoa powder||2 Teaspoon|
|Low calorie margarine||1⁄4 Cup (4 tbs), melted|
|Fresh raspberries||1 Quart|
|Water||1⁄2 Cup (8 tbs)|
Mix graham cracker crumbs, almonds, sugar replacement, 2 T. (30 mL) fructose, cocoa, cinnamon, and cloves in a bowl.
Pour melted margarine over the top of the mixture.
Toss to mix.
Press mixture into the bottom and up the sides of a 9 in. (23 cm) springform pan.
Combine raspberries and 2 T. (30 mL) fructose in a bowl.
With a potato masher, mash slightly.
Combine water and cornstarch in a saucepan, stirring to blend.
Then stir in raspberries.
Cook and stir over medium heat until mixture is clear and very thick.
Spread mixture on top of graham crust in pan.
Bake at 325°F (165°C) for 20 to 30 minutes.
Remove from oven and chill thoroughly.
Carefully push bottom of pan up to remove torte.