Boysenberry Graham Cracker Torte Recipe
Servings: 1
Ingredients
- 1 c. Boysenberries
- 1/2 tsp Almond extract
- 2 1/2 c. Frzn (thawed) whipped topping
- 7 x Graham cracker rectangles,
- 5 x 2 1/2 inches each
Directions
- The graham crackers soften and the flavor mellows during refrigeration, resulting in a rich but healthful dessert.
- Place Boysenberries in food processor or possibly blender. Cover and process till smooth. Reserve 1/4 C.. Fold remaining Boysenberry puree and the almond extract into whipped topping
- Spread I cracker with about 2 Tbsp. topping mix. Layer with a second cracker. Place on serving plate. Continue layering 5 more times.
- Gently press torte together. Carefully turn torte on its side so crackers are vertical.
- Frost top and sides with remaining topping mix. Cover and chill at least 6 hrs. Serve reserved Boysenberry puree with torte.
- Chill any remaining torte. 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 445g | |
| Calories 651 | |
| Calories from Fat 224 | 34% |
| Total Fat 24.87g | 31% |
| Saturated Fat 21.13g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 143mg | 6% |
| Potassium 423mg | 12% |
| Total Carbs 101.63g | 27% |
| Dietary Fiber 6.7g | 22% |
| Sugars 44.52g | 30% |
| Protein 8.16g | 13% |
