Recipe Finder - Raspberry-Topped Chocolate Oat Torte

Yields 8 servings

4 egg whites

1 teaspoon vanilla

1/4 teaspoon almond extract

1/2 teaspoon salt

1 cup granulated sugar

3/4 cup Quaker® Oats (quick or old fashioned, uncooked)

1/2 cup finely chopped almonds

3 tablespoons baking cocoa

1 teaspoon powdered sugar

1 package (10 oz.) frozen sweetened raspberries, thawed

Raspberry low-fat frozen yogurt (optional)

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
In large bowl, beat egg whites, vanilla, almond extract and salt with electric mixer until soft peaks form. Gradually add sugar, 1/4 cup at a time, beating until sugar is completely dissolved and stiff peaks form. Combine oats, almonds and cocoa. Gently fold oats mixture into egg white mixture. Spread into pie plate.
Bake 30 to 35 minutes. Cool completely in pan on wire rack. Sprinkle with powdered sugar.
Place raspberries in blender or food processor; cover. Blend or process until smooth. Cut torte into wedges; top with raspberry sauce and, if desired, frozen yogurt.

Serving Size: 1/8 of recipe

Calories: 210

Total Fat: 4 grams

Saturated Fat: 0.5 grams

Cholesterol: 0 mg

Sodium: 180 mg

Total Carbohydrates: 42 grams

Dietary Fiber: 4 grams

Protein: 5 grams