Thu 21 Aug, 2003 04:51 pm
Adapted by BumbleBeeBoogie
1-1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1-1/3 cup white granulated sugar (divided)
1/3 cup butter, melted
1 (12-ounce) package fresh or frozen cranberries
1 tablespoon frozen orange concentrate, thawed
1 teaspoon vanilla extract
3 fresh egg whites or the equivalent in powdered egg whites
1 cup heavy whipping cream
TORTE CRUST: Stir together the crumbs, pecans, 1/4 cup of the sugar, and butter; press on the bottom and 2 inches of the sides of an 8-inch spring form pan. Chill
Set aside 1/4 cup of the cranberries for a glaze.
TORTE FILLING: In a food processor bowl process the remaining cranberries until coarsely ground. (Or finely chop using a knife.)
In a large bowl combine the ground cranberries, 3/4 cup sugar, the orange juice concentrate, and the vanilla; set aside.
Reconstitute the powdered eggs (if using) according to package directions, or use fresh egg whites. In a thoroughly clean medium mixing bowl beat the egg whites to soft peaks with an electric mixer on slow to medium speed. Gradually add the remaining 1/3 cup sugar, beating to stiff peaks; carefully fold into the ground cranberry mixture.
Beat the whipping cream to soft peaks with an electric mixer on slow to medium speed; carefully fold into the ground cranberry mixture.
Spread the mixture in the crust. Cover; freeze until firm. Release the spring from the pan and use a spatula to remove the torte from the pan. Spoon the Cranberry Glaze over each serving. Serves 12.
CRANBERRY GLAZE: In a small saucepan stir together 1/2 cup sugar and 1 tablespoon cornstarch; stir in 1/2 cup water and the reserved 1/4 cup of cranberries. Cook until thickened and bubbly. Cook and stir 2 minutes more. Cover surface with plastic wrap. Cool, but do not chill.
(328 calories; 16 g total fat (6 g saturated); 27 mg cholesterol; 128 mg sodium; 45 g carbohydate; 2 g fiber; 2 g protein.)