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An elegant dessert recipe that makes a showy finale to the holiday meal. It’s a make-ahead and freeze recipe, which will simplify matters on the day you’ll use it. When it’s time for dessert, remove from freezer, add the glaze and serve. A stand mixer works best to whip the filling if available: be sure bowl and beaters are clean and free of any fat, and that egg whites have no yolk residue, or the filling mixture will not whip to stiff peaks.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 12
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Ingredientes

Cost per serving $0.82 view details

Direcciones

  1. CRUST:
  2. Combine graham cracker crumbs, the 1/4 cup sugar, melted butter and pecans; press into bottom and 2 inches up the sides of an 8-inch spring-form pan. Chill.
  3. FILLING:
  4. In a food processor bowl process cranberries a few good chops to make 1 1/2 cups.; place in a large mixer bowl and stir in the 1 cup sugar; let stand 5 minutes.
  5. Add egg whites, orange juice concentrate, vanilla and salt to cranberry-sugar mixture and beat on low speed until frothy. Then beat on high 10-12 minutes until stiff peaks form.
  6. In medium bowl beat whip cream until soft peaks form. Fold that into cranberry mixture until blended and pour into chilled crust. Cover and freeze overnight, or at least 8 hours.
  7. GLAZE:
  8. In medium saucepan stir together the 1/2 cup sugar and cornstarch; add 3/4 cup whole cranberries and 1/2 cup water. Cook and stir until bubbly. Cook stirring 2 minutes more. Cool, but do not chill.
  9. TO SERVE:
  10. Remove sides of spring-form pan and place torte on serving plate. Spoon glaze over top. Cut and serve immediately. Re-freeze leftovers promptly (torte crust and filling become too soft under ordinary refrigeration.)
  11. YIELD: 12 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 122g
Recipe makes 12 servings
Calories 378  
Calories from Fat 129 34%
Total Fat 14.67g 18%
Saturated Fat 6.47g 26%
Trans Fat 0.0g  
Cholesterol 29mg 10%
Sodium 289mg 12%
Potassium 112mg 3%
Total Carbs 60.38g 16%
Dietary Fiber 2.5g 8%
Sugars 39.36g 26%
Protein 3.04g 5%
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Evaluaciones

  • Bobby Lovera
    Wow! That looks good!
    I probably add a little liquere..or maybe...2 T. Ruby Port.
    Yo he cocinado/probado esta receta
    2 people like this review
    • A.L. Wiebe
      Holy Cow, I have to make this this week, it looks so good. Thanks for sharing...you'll make me look like a genius
      !

      Comentarios

      • Hillary Hilcher
        20 de Noviembre de 2020
        I am making this recipe for Thanksgiving. How much heavy cream should I use? 1 pint? It doesn’t have cream or salt mentioned in the ingredients list...
        1 reply
        • Salad Foodie
          21 de Noviembre de 2020
          I apologize for that, and hadn't noticed until you pointed it out. I have corrected the recipe.
          There's 1/8 teaspoon salt and 1 cup (or half pint) of whip cream. Have a Happy Thanksgiving.
        • ShaleeDP
          13 de Diciembre de 2013
          I have had my first mango torte when friends brought some and it was good. This looks good too.

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