I chill the crust in the freezer until I've added the first filling layer, then continue the chilling in the refrigerator.
Mix ground almonds, flax meal, 3/4 cup Splenda and butter together, and press into a greased 13 X 9 X 2" baking dish. Chill.
For bottom layer, whip cream cheese, 1/2 cup Splenda and 2 Tablespoons heavy cream. Spread mixture over almond/flax layer. Top with chopped pecans.
For middle layer, whip 1/2 cup cream, then add 2 teaspoons Splenda and vanilla. Spread whipped cream over pecan layer.
For topping, heat blueberry syrup to boiling. Add gelatin powder and stir until dissolved. Stir in blueberries.
Remove pan from heat and cool to room temperature. Spread over whipped cream layer.
Refrigerate torte for several hours or overnight.
When ready to serve, cut into squares.
Per Serving: 319 Calories; 28g Fat (77.4% calories from fat); 6g Protein; 12g Carbohydrate; 4g Dietary Fiber; 44mg Cholesterol; 139mg Sodium.
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Serving Size: 1 Serving (111g) | ||
Recipe Makes: 16 | ||
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Calories: 386 | ||
Calories from Fat: 267 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.7g | 40 % | |
Saturated Fat 8.9g | 45 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 37.2mg | 11 % | |
Sodium 137.6mg | 5 % | |
Potassium 224.8mg | 6 % | |
Total Carbohydrate 32.6g | 10 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 26.8g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 386
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