Festive Cranberry Torte Recipe
Ingredients
2 cup crushed fresh cranberries
2 tsp grated orange peel
1/2 cup granulated fructose
1 loaf angel food cake, ready-made
3 cup prepared nondairy whipped topping
Directions
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.
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.
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