RECIPE: Raspberry Date Torte

Preparation time: 20 min Servings: 8 Cooking time: 45 min Ingredients: 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: Low Sodium

More Information

Vitamins 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

Minerals 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