Festive Cranberry Torte
|Cranberries||2 Cup (32 tbs), crushed|
|Grated orange peel||2 Teaspoon|
|Granulated fructose||1⁄2 Cup (8 tbs)|
|Angel food cake loaf||1 (Ready Made)|
|Nondairy whipped topping||3 Cup (48 tbs), prepared|
Combine cranberries, orange peel, and fructose in a saucepan.
Stir to mix.
Cook over low heat just until boiling.
Slice angel food cake loaf into four layers.
Spread one-fourth of the nondairy whipped topping on each layer.
Spoon one-fourth of the chilled cranberries over the whipped topping.
With a spoon or knife, gendy swirl the cranberries into the whipped topping.
Stack the layers.
Refrigerate 2 to 3 hours before serving.