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California Cranberry Torte - 16




Source of Recipe


Low-Fat Country Cooking – P. Parsons; Bakersfield, CA
California Cranberry Torte - 16

Plan ahead…needs to chill at least 6 hours or overnight.
Serves: 16

6 egg whites
1/4 tsp. cream of tartar
1-1/2 c. sugar
1 tsp. vanilla
1 16-oz. can jellied cranberry sauce
2 T. raspberry gelatin, undissolved
1 8 oz. carton frozen light whipped topping, thawed

In a mixing bowl, beat egg whites until foamy. Add cream tartar; beat until soft peaks form. Gradually add sugar 2 Tablespoons at a time and continuing beating until stiff and glossy. Add vanilla.

Place plain brown paper or parchment paper on cookie sheets. Draw 3 8-in. circles on the paper. Spoon meringue into the circles, spreading with a knife. Bake at 250º for 1 hour. Meringues should sound hollow when tapped. Turn heat off and allow meringues to cooling the oven with the door open.

Meanwhile melt cranberry sauce in a saucepan over medium heat. Add gelatin stir to dissolve. Cool. Fold 1 c. whipped topping on the center of serving platter to hold meringue in place. Top with a meringue shell; spread 1/3 of the cranberry mixture on top. Repeat with remaining meringues and cranberry mixture. Frost sides of torte with remaining whipped topping. If desired, a pastry tube can be used to decorate edges of torte. Chill 6 hours or overnight.

1/16 of recipe equals: 164 calories…2 gm fat (2 gm saturated)…0 cholesterol…33 mg sodium…35 gm carbohydrate…2 gm protein