Baking Low-Carb (continued)
Flourless Almond Torte
The ground blanched almonds not only give this torte that luscious, nutty macaroon flavor and texture we usually associate only with fine European pastries, the nuts also replace the usual flour, making it quite low in carbohydrates and higher in healthy fats. To make it extra special drizzle it with an ounce of melted dark or sugar-free chocolate.
1 3/4 cup sliced almonds, divided
1/2 cup confectioner's sugar, divided
1/2 cup Splenda granulated sweetener
4 large egg whites
1/4 teaspoon salt
1/2 teaspoon almond extract
Preheat over to 325° F. Cut a piece of wax paper or parchment paper to fit the bottom of an 8-inch round cake pan. Coat the pan with nonstick baking spray and place the prepared paper on the bottom of the pan. Spray again (on top of the paper), and sprinkle evenly with 1/4 cup of the almonds.
Place the remaining almonds, 1/4 cup of the confectioner's sugar, and Splenda into the bowl of a food processor. Process until nuts are finely grounded, set aside.
In a medium bowl, using an electric mixer, beat egg whites with salt until soft peaks form. Gradually add remaining 1/4 cup of confectioner's sugar until stiff glossy peaks form. Add almonds extract.
With a large spatula, gently fold in the ground almond mixture. Evenly spread the batter into the prepared pan. Bake for 30-35 minutes until golden brown and firm in the center. Cool slightly before inverting cake onto serving plate and removing the wax or parchment paper.
Per Serving (1/8 of torte)
Total Fat: 10g (Sat Fat 1g)
Dietary Exchanges: 1 carbohydrate, 1 Low Fat Meat, 1 Fat
Weight Watcher Point Comparison: 3
Reviewed by Susan Weiner, R.D., M.S., C.D.E., C.D.N. 3/08
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