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Obesity Discussion · 07-22-07, 07:18 AM

PASSOVER NUT TORTE WITH RASPBERRY SAUCE

Servings: 10
Prep time: 0:20:00
Bake/Cook time: 0:35:00

Calories: 158
Fat: 10 grams
Protein: 7 grams
Carbohydrates: 9 grams
Fiber: 2 grams
Net Carbs: 7 grams
Vegetable oil spray for greasing pan
1/2 cup plus 2 tablespoons granular sugar substitute, plus
additional for dusting pan and berry sauce
8 large eggs, separated
3/4 cup hazelnuts, finely ground
1 teaspoon grated orange zest
2 packages (10 ounces each) frozen unsweetened
raspberries, thawed
2 tablespoons freshly squeezed lemon juice (about 1/2 large
lemon)
1. Preheat oven to 350 F. Spray and 9" springform pan
with oil spray and dust with sugar substitute.
2. In a large bowl with an electric mixer on medium speed,
mix egg yolks and sugar substitute until creamy and
fluffy, about 4 minutes. Fold in nuts and zest with a
rubber spatula.
3. In another large bowl with an electric mixer on medium
speed, beat whites until stiff peaks form, about 4
minutes. Fold one third of the whites into nut batter, then
fold in the remainder. Transfer batter to pan and bake
until cake springs back when lightly touched in center,
about 35 minutes. Cool in pan on a rack 30 minutes
before removing.
4. While cake is cooling, pure raspberries and lemon juice
in a food processor or blender until smooth. Sweeten to
taste with granular sugar substitute.
You may substitute almonds or walnuts for the hazelnuts in this
torte.

07-22-07, 07:18 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Passover Nut Torte with Raspberry Sauce PASSOVER NUT TORTE WITH RASPBERRY SAUCE Servings: 10 Prep time: 0:20:00 Bake/Cook time: 0:35:00 Calories: 158 Fat: 10 grams Protein: 7 grams Carbohydrates: 9 grams Fiber: 2 grams Net Carbs: 7 grams Vegetable oil spray for greasing pan 1/2 cup plus 2 tablespoons granular sugar substitute, plus additional for dusting pan and berry sauce 8 large eggs, separated 3/4 cup hazelnuts, finely ground 1 teaspoon grated orange zest 2 packages (10 ounces each) frozen unsweetened raspberries, thawed 2 tablespoons freshly squeezed lemon juice (about 1/2 large lemon) 1. Preheat oven to 350 F. Spray and 9" springform pan with oil spray and dust with sugar substitute. 2. In a large bowl with an electric mixer on medium speed, mix egg yolks and sugar substitute until creamy and fluffy, about 4 minutes. Fold in nuts and zest with a rubber spatula. 3. In another large bowl with an electric mixer on medium speed, beat whites until stiff peaks form, about 4 minutes. Fold one third of the whites into nut batter, then fold in the remainder. Transfer batter to pan and bake until cake springs back when lightly touched in center, about 35 minutes. Cool in pan on a rack 30 minutes before removing. 4. While cake is cooling, pure raspberries and lemon juice in a food processor or blender until smooth. Sweeten to taste with granular sugar substitute. You may substitute almonds or walnuts for the hazelnuts in this torte. Atkins - Passover Nut Torte with Raspberry Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________