Serves: 10
Total Calories: 483
Crust:
In mixing bowl combine graham cracker crumbs, pecans, sugar, and melted margarine. Press onto bottom and up sides of 8-inch spring form pan. Chill.
Filling:
In large mixing bowl combine cranberries and sugar; let stand 5 minutes. Add unbeaten orange juice concentrate, egg whites, vanilla, and salt. Beat on LOW speed of electric mixer till frothy. Then beat at HIGH speed 6–8 minutes or till stiff peaks form. Whip cream to soft peaks; fold into cranberry mixture. Turn into Crust; freeze. Serve with Cranberry Glaze.
Cranberry Glaze:
In saucepan stir together sugar and cornstarch; stir in cranberries and water. Cook and stir till bubbly. Cook, stirring occasionally, just till cranberry skins pop. Cool to room temperature. (Do not chill.) Makes 1 cup.
To serve, remove torte from pan. Place on serving plate. Spoon Cranberry Glaze in center.
This Festive Cranberry Torte recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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