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Vienna Torte

Diabetic.Foodie's picture
Ingredients
  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
  Cinnamon 1⁄2 Tablespoon
  Cloves 1⁄8 Teaspoon
  Low calorie margarine 1⁄4 Cup (4 tbs), melted
  Fresh raspberries 1 Quart
  Water 1⁄2 Cup (8 tbs)
  Cornstarch 1 Teaspoon
Directions

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.
Chill.
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.
Cool slightly.
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.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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