Monday, November 29, 2010

RECIPE: Raspberry Date Torte

Preparation time: 20 min Servings: 8
Cooking time: 45 min


2 eggs, separated
1 cup dates, pitted and chopped
1/2 cup sugar, divided
1/2 cup unsalted peanuts
1-1/4 lb Driscoll's raspberries
1/2 cup whipped cream
1/8 tsp salt
1/8 tsp cream of tartar
2 tbsp flour

Cooking Directions:

In food processor or blender, chop peanuts until very fine (watch carefully or you'll get peanut butter!). Add dates, half the sugar, flour, and salt and process until combined. Turn into large mixing bowl. Add egg yolks and mix until blended. In medium or large clean glass or metal mixing bowl beat whites with cream of tartar until foam begins to form. Gradually add the remaining sugar, a tablespoon at a time, beating until soft peaks form. Fold about 1/3 of the whites into the date mixture, to lighten it, then gently but thoroughly fold in remaining whites. Gently fold in 1/2 cup raspberries. Turn into buttered 8 in. or 9 in. round baking dish. Bake in preheated 325°F oven until wooden pick inserted near center comes out clean, about 45 to 50 minutes. Cool torte on rack. To serve cut and top with whipped cream and all remaining berries.

Nutritionist Recommended For:

More Information


Thiamin B1 0.095 mg
Vitamin K 6.2 mcg
Vitamin A 130 IU
Vitamin E 1.4 mg
Pantothenic Acid 0.62 mg
Vitamin B6 0.11 mg
Choline 44 mg
Riboflavin B2 0.13 mg
Vitamin D 5.2 IU
Vitamin B12 0.13 mcg
Vitamin C 17 mg
Niacin B3 2 mg


Sodium 86 mg
Zinc 0.8 mg
Copper 0.16 mg
Iron 1.1 mg
Calcium 43 mg
Manganese 0.68 mg
Magnesium 41 mg
Potassium 310 mg
Phosphorus 94 mg
Fluoride 0.97 mcg
Selenium 5.6 mcg

Nutrition Facts

Calories 230
% Calories From Fat 30.1%
Total Fat 7.7g
Saturated Fats 1.7g
Mono-unsaturated Fats 3.3g
Poly-unsaturated Fats 2g
Cholesterol 57mg
Sodium 86mg
Total Carbohydrates 38g
Dietary Fiber 6.4g
Sugar 28g
Protein 5.4g 

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