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DESSERTS
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Peachy Walnut Torte
Crumb Crust:
1 1/2 cup finely ground cookies
use Nabisco gingersnaps, Lorna Doones, graham crackers or chocolate sandwich cookies
1/4 cup margarine or butter, melted
3 Tbsp sugar
-stir above ingredients together and press in 8" spring-form pan
Filling:
2 pkg. (8 oz) reduced fat cream cheese
1/2 cup sugar
8 oz. nonfat raspberry yogurt
8 oz. nonfat peach yogurt
2-3 large peaches sliced, kiwi, blueberries or other fresh fruit of your choice
1/4 cup ground walnuts
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| In a large bowl, with an electric mixer on
medium speed, beat the cream cheese and sugar until smooth. Remove half
of the cream cheese mixture to a different bowl and whisk in the raspberry
yogurt. Spread evenly over the cookie crust. Place in the freezer
for 1 hour until firm. To the
remaining cream cheese mixture, add peach yogurt. Cover and refrigerate.
When raspberry layer has firmed, spoon peach mixture over it. Freeze for
2 1/2 hours, until firm. Place in refrigerator 2 hours before serving.
When ready to serve, arrange fruit
and ground walnuts on top to your liking.
Serves 8 to 10. | |