|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.
Serving size: Complete recipe
Calories 1106 Calories from Fat 353
% Daily Value*
Total Fat 44 g67.4%
Saturated Fat 3.5 g17.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 171.4 mg7.1%
Total Carbohydrates 176 g58.5%
Dietary Fiber 74.9 g299.5%
Sugars 61.9 g
Protein 27 g53.8%
Vitamin A 12% Vitamin C 413.6%
Calcium 32.5% Iron 47.6%
*Based on a 2000 Calorie diet