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per serving:
calories 62
protein 2.5 g
total fat 0.7 g
saturated fat 0.5 g
carbohydrates 10 g
fibre 1 g, sodium 46 mg
cholesterol 4 mg
Source: www.stonemillbakehouse.com
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Frozen Lemon Berry Torte
Made with high-antioxidant raspberries and whole grain bread, this summertime recipe is a light, delicious, and calorie-wise treat. Your guests will love the naturally sweet and decadent taste.
makes: 10 servings
preparation time: 10 min; however, frozen berries may need to thaw for up to 4 hr
freezer time: 8 hr (should be made the day before)
» 1 package (12 oz/300 g) frozen mixed
berries
» 1/3 cup Cointreau or berry juice ( 75 mL)
» 2 tbsp sugar (25 mL)
» 8 slices of whole grain bread,
crusts removed
» 2 cups lemon (or vanilla) frozen yogurt,
softened (500 mL)
» Fresh berries for garnish
1. Arrange plastic wrap in a 6-inch (15 cm) springform pan to cover bottom and sides. Set aside.
2. In bowl, toss frozen berries with Cointreau and sugar. Let sit at room temperature for 1 hour and up to 4 hours until thawed.
3. Pour berries into a colander or drain over a large measuring cup. Top up liquid with water to make 1 cup (250 mL).
4. Dip bread slices, one at a time, into berry liquid and arrange slices to fit into the bottom of springform pan, breaking pieces if necessary.
5. Top with half of the berries and half of the frozen yogurt. Repeat layers, smoothing top with a spatula.
6. Put into freezer until completely frozen, about 8 hours. Remove pan and plastic from torte and arrange on a cake stand. Garnish with fresh berries. Back
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