Festive Cranberry Torte

From a 1979 issue of Better Homes and Gardens. recipe revised in 1996 - egg whites
replaced with powdered eggs white, equivalent to 3 egg whites.

Yields 8 to 10 servings

bhg november 1979

Ingredients:

Crust

1-1/2 cups graham cracker crumbs

1/2 cup finely chopped pecans

1/4 cup granulated sugar

6 Tbsp. butter, melted

Filling

1-1/2 cups ground fresh cranberries (2 cups whole)

1 cup granulated sugar

2 egg whites (see above)

1 Tbsp. frozen orange juice concentrate, thawed

1 tsp. vanilla

bhg december 1996

1/8 tsp. salt

1 cup whipping cream

Glaze

1/2 cup granulated sugar

1 Tbsp. cornstarch

3/4 cup whole fresh cranberries

2/3 cup water

1 orange

Stir together crumbs, pecans, 1/4 cup of sugar, and butter:
press onto bottom and 2" up side of an 8 inch springform pan. Chill.
(Set aside 1/4 cup cranberry for glaze.)

in a food processor bowl process 1 1/2 cups cranberries till coarsely ground.
In a large bowl, combine ground cranberries, 3/4 cup sugar, the juice concentrate, and vanilla.
Set aside.

Reconstitute egg whites according to package directions.  In a medium mixing bowl beat
reconstituted 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; fold into ground cranberry mixture.

Beat whipping cream to soft peaks; fold into cranberry mixture.  Spread into crust.  Cover, freeze until firm.

Glaze:
In a small saucepan combine 1/2 cup sugar and 1 T cornstarch:
stir in 1/2 cup water and the 1/4 of the reserved cranberries. Cook and stir till thick
and bubbly. Cook and stir 2 minutes more. Cover surface with plastic wrap.
Cool but do not chill.

To serve, use spatula to loosen torte from pan..  Spoon Cranberry Glaze over each serving.
Serves 12

328 calories
16 G total fat (6 saturated fat)
27 mg chol.
128 mg sodium
45g carbohydrates
2 g fiber
2 g protein