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Raspberry Apple Torte Recipe
|Diet margarine||1⁄4 Cup (4 tbs)|
|Graham cracker crumbs||2 Cup (32 tbs)|
|Unsweetened applesauce||2 Cup (32 tbs)|
|Frozen raspberries||20 Ounce, thawed and drained (Two 10 Ounce Packages)|
Serving size: Complete recipe
Calories 904 Calories from Fat 416
% Daily Value*
Total Fat 46 g70.5%
Saturated Fat 9.8 g48.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 499.5 mg20.8%
Total Carbohydrates 152 g50.5%
Dietary Fiber 43.9 g175.7%
Sugars 64.4 g
Protein 12 g23.4%
Vitamin A Vitamin C
*Based on a 2000 Calorie diet
2. Spread 1/2 cup of the crumbs in bottom of 8-inch springform pan, patting to make firm layer. Top with 1 cup of the applesauce; sprinkle with 1/2 cup graham cracker crumbs.
3. In electric blender, puree raspberries at high speed, until smooth, about 10 seconds. Spread half over dessert; top with 1/2 cup graham cracker crumbs; spread remaining raspberries over crumbs.
4. Sprinkle with 1/2 cup graham cracker crumbs; spread remaining 1 cup applesauce over crumbs. Sprinkle with remaining crumbs. Chill torte for 24 hours before serving.