Cranberry Torte

Good evening everyone!!! What does one do on a VERY rainy, dreary day? Bake, of course!!! Kitchen Therapy!!! Ok....I had a bag of cranberries I needed to use. This recipe would remind you of the Cranberry Cake I sent out a while ago, but I can assure you......it's better!!! Make this before cranberries are out of season!!!

CRANBERRY TORTE

Makes 8 Servings

1 Serving WITH nuts = 5 PointsPlus™

1 Serving WITHOUT nuts = 3 PointsPlus™

1 bag (12 oz) fresh cranberries, washed/rinsed

1 3/4 cups Splenda granulated
1/2 cup fat-free egg substitute
1 stick (8 TBSP) light butter, melted
1 cup flour
pinch of salt
1/2 cup chopped walnuts (optional)

Spray a pie plate/pan with butter flavored spray. Put cranberries in pie plate/pan. Sprinkle 3/4 cup of the Splenda over the cranberries.

In medium bowl, beat egg substitute and remaining 1 cup of Splenda. Add butter, flour, salt (& walnuts). Gently spread batter over cranberries.

Bake at 300º for 70 minutes OR 325º for 60 minutes.

Cool on rack. Serve with Fat-Free Cool Whip.

MY SPIN: I did use the nuts.....I think it's worth the extra PointsPlus™. And I did the 325º for 60 minutes. And I do have a set of measuring spoons that has a 'pinch'!

This is so simple and so good! Go make it!!!!

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Later!

Loving Life(time)!
Jan