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Raspberry torte

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Ingredients/Components

sugar - 1/4 c
pkg - 2 oz
milk - 1 c
salt - 1/4 tsp
flour
cornstarch
margarine - 1 c
heavy cream, whipped - 1 c
Topping:45 large marshmallows

How to make raspberry torte:

Filling:3 Tbsp. cornstarch1 c. sugar2 (10 oz.) pkg. frozen red raspberries, thawed Topping:45 large marshmallows1 c. milk1 c. heavy cream, whipped To Make Crust: Combine flour, sugar and salt in bowl. Cut in chilled margarine until mixture resembles coarse crumbs. Pat in bottom of a 13 x 9 x 2-inch pan and bake at 350° until lightly browned, 15 to 18 minutes. Cool.

For Filling: Combine cornstarch and sugar in saucepan. Add raspberries and cook, stirring constantly, until mixture comes to a boil and is clear. Cool slightly. Pour over crust and chill.

To Make Topping: Place marshmallows and milk in a saucepan. Cook over low heat, stirring frequently, until marshmallows are melted. Cool. Fold whipped cream into marshmallow mixture and spread over chilled raspberry filling. Chill. Makes 12 servings.

Recipe categories: Desserts, Low protein, Low sodium.

Rating:

3.8

Average rating: 3.8, total votes: 6

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