For more information, contact the Department of Dietetics
at (906) 225-3490 or toll free at 1-800-562-9753, extension 3490

Raspberry Torte

Crust: 1 cups graham crackers 1/4  cup brown sugar 1/2 cup chopped nuts 1/2 cup melted butter   Mix together in a 13 x 9 inch pan. Bake at 375 for 10 minutes. Cool	Filling: 2 (8-ounce) Cool Whip  1 package Cream Cheese 8oz 1/2 cup powdered sugar
Mix together; Spread on the crust. 3 or 4 cups fresh raspberries 2 Tablespoons cornstarch 3/4 cup water Cook on medium heat. Stir continuously until thickened. Cool and spread on top. Garnish with Cool Whip and chocolate chips Close Window Marquette General Hospital Home Page