Raspberry torte

Raspberry torte

Ingredients/Components

• sugar - 1/2 c
• eggs - 2 item
• vanilla wafer crumbs
• pkg - 10 oz
• butter
• cornstarch - 2 Tbsp
• melted butter - 1/4 c
• powdered sugar
• La Creme topping - 1 c

How to make raspberry torte:

Filling:1/2 c. butter1 1/2 c. powdered sugar2 eggs1/2 c. sugar2 Tbsp. cornstarch10 oz. pkg. thawed raspberries1 c. La Creme topping Crust: Mix butter and crumbs. Put in a 9 x 13-inch cake pan. Reserve 1/4 cup for topping.

Filling: Cream butter; add powdered sugar. Beat; add eggs, one at a time. Beat until light and fluffy. Spread on crumb crust; chill. Combine sugar, cornstarch and thawed raspberries. Cook until mixture is thick and clear; cool. Pour on top of egg mixture. Spread on La Creme topping. Sprinkle reserved crumbs on top. Refrigerate. Yield: 15 servings.

Recipe categories: Desserts, Low protein, Low sodium.