You are here

Festive Cranberry Torte

Diabetic.Foodie's picture
  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.
Cool completely.
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.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2654 Calories from Fat 1418

% Daily Value*

Total Fat 158 g242.3%

Saturated Fat 116 g580.1%

Trans Fat 0 g

Cholesterol 6.6 mg2.2%

Sodium 231.2 mg9.6%

Total Carbohydrates 338 g112.6%

Dietary Fiber 11.2 g44.7%

Sugars 127.1 g

Protein 3 g6.8%

Vitamin A 3.5% Vitamin C 71.4%

Calcium 3.4% Iron 3.8%

*Based on a 2000 Calorie diet

Festive Cranberry Torte Recipe