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Raspberry-Graham Cracker Torte




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 4





List of Ingredients



• 1/2 cup Cool Whip Lite
  
• 3/4 cup Yoplait Plain Fat Free Yogurt
  
• 2 teaspoons Splenda granular
  
• 1 cup frozen unsweetened red raspberries, thawed and mashed
  
• 1 teaspoon almond extract
  
• 6 (2 1/2-by-5-inch) graham crackers
  






Instructions



1. In a medium bowl, combine Cool Whip Lite, yogurt, and Splenda. Add raspberries and almond extract. Mix well to combine. Place 1 cracker on a flat serving plate. Spread 2 tablespoons of topping mixture over top. Layer with another cracker and 2 more tablespoons topping. Continue layering with crackers and topping until all crackers are used. Frost top and sides with remaining topping. Cover and refrigerate at least 4 hours. Just before serving, slice into 4 equal pieces.
   






Final Comments


Each serving equals:
HE: 1 Bread, 1/4 Fruit, 1/4 Skim Milk, 1/4 Slider, 13 Optional Calories
**********************************************************
142 Calories, 2gm Fat, 4gm Protein,
27gm Carbohydrate, 171mg Sodium, 1gm Fiber
**********************************************************
DIABETIC: 1 Starch, 1 Fat, 1/2 Carbohydrate

"Camp Courageous of Iowa Dessert Cookbooklet, page 29."