Best Fluffy Raspberry Torte Recipes
FLUFFY RASPBERRY TORTE
"Relatives at our reunion were quick to request the recipe when I brought this torte that's chock-full of fresh berries," recalls Dorothy Meyer of Markesan, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine cracker crumbs, butter and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of a 9-in. springform pan; set aside. , In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool. , Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 398 calories, Fat 21g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 197mg sodium, Carbohydrate 53g carbohydrate (31g sugars, Fiber 4g fiber), Protein 4g protein.
FLUFFY RASPBERRY TORTE
This is the easiest and best tasting torte I ever made...everyone loves it. Recipe from my June/July 2005 TOH book. My photo's
Provided by Cassie *
Categories Other Desserts
Time 25m
Number Of Ingredients 8
Steps:
- 1. In a small bowl, combine cracker crumbs, butter and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 in. up the sides of a 9-in. springform pan; set aside.
- 2. In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool.
- 3. Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan.
FLUFFY RASPBERRY TORTE
Steps:
- In a small bowl, combine the cracker crumbs, butter and sugar. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1-1/2 inches up the side of a 9-in. springform pan; set aside. In a large saucepan, combine marshmallows and milk. Cook and whisk over medium-low heat until marshmallows are melted and mixture is smooth. Cool. Fold in whipped cream, raspberries and pecans. Pour into prepared crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Remove sides of pan.Yields: 12 servings Check out more recipes at: www.havefunbaking.com And also at: www.lovetobakeandcook.blogspot.com
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