French Raspberry Cream Torte
1 1/2 cups whole blanched or natural (unblanched) almonds
3 Tbs. butter
1 oz. semi-sweet chocolate
1/8 tsp. salt
1 package (8oz.) cream cheese, softened
1 pint creamed cottage cheese (large or small curd)
1 tsp. vanilla
1 envelope plain gelatin
2 Tbs. water
1/2?cup whipping cream
1 package (10 oz.) frozen raspberries in syrup, thawed
1 Tbs. cornstarch
Chopped blanched almonds
For crust grind whole almonds, 1/2 at a time, in electric blender or food processor. Combine with butter in skillet and cook stirring, until lightly roasted. Mix in chocolate until melted. Mix in salt and 2 Tbs. sugar. Press into bottom and 1 1/2 inches up sides of 8-inch springform pan. Chill.
For filling, beat cream cheese with cottage cheese, vanilla and 1/2 cup sugar until fluffy and smooth. Mix gelatin and water in saucepan. Stir over heat until dissolved. Stir into cheese mixture, mixing thoroughly. Whip cream and fold in. Turn into chilled crust. Chill until set.
For topping press berries (and syrup) through sieve. Blend with cornstarch in saucepan and cook, stirring, until mixture comes to boil and is thickened. Cool. Spoon over torte, leaving a small border around edge. Press chopped almonds into border. Chill.
Calories 390; Fat 28 g; Sat Fat 11.5 g; Mono Fat 11.8 g; Poly Fat 2.9 g ; Protein 13 g; Carb 26 g; Fiber 4 g; Cholesterol 51 mg; Sodium 323 mg; Calcium 124 mg; Potassium 293 mg; Vitamin E 1.7 mg*;