Ingredients for Berry Graham Torte Rsc 12 Entry
- 1 sleeve (about 12) graham crackers
- Fat Free Sugar Free Instant Vanilla Pudding Mix
- Skim Milk
- Mascarpone Cheese
- 2 cups fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- Splenda Sugar Substitute
- Whipped Topping
How to Make Berry Graham Torte Rsc 12 Entry
- Soften graham crackers: Place graham crackers in a single layer on a baking sheet. Lightly mist with water or milk. Cover and let sit at room temperature for 8 hours or overnight to soften.
- Prepare the berry filling: In a large bowl, gently combine 2 cups fresh strawberries (hulled and sliced), 1 cup fresh blueberries, 1/2 cup granulated sugar, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract. Gently macerate for at least 30 minutes to allow juices to release.
- Whip the cream: In a separate bowl, whip 2 cups heavy cream with 1/4 cup powdered sugar until stiff peaks form. Gently fold in the macerated berries.
- Assemble the torte: Spread a thin layer of the berry cream mixture over the softened graham crackers. Repeat with layers of softened graham crackers and berry cream, ending with a layer of graham crackers.
- Chill and serve: Cover the torte and refrigerate for at least 2 hours to allow the flavors to meld and the torte to set. Slice and serve chilled. Garnish with fresh berries, if desired.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
63g
Fat
17g
Carbs
13g
