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Festive Cranberry Torte Recipe
|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|
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 mg
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
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.