Place a medium sized mixing bowl in the refrigerator to chill.
Heat the olive oil in a pan. Toss the raspberries and sear for one minute. Stir in the 4 tablespoons of Pomegranate Vinegar and let e mixture reduce slightly. Remove from the heat and set aside.
Pour the cold cream in the chilled mixing bowl and fold in the confectioner’s sugar. Whip until firm and refrigerate for 30 minutes.
To assemble, divide 1/2 of the raspberry mixture amongst the four tumblers. Crush 2 tortas and sprinkle over the raspberries in each glass. Spoon the chilled whipped cream over the two layers. Finish the glasses with the remaining half of the raspberries and the remaining tortas.
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|Serving Size: 1 Serving (454g)|
|Recipe Makes: Servings|
|Calories from Fat: 27 (11%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 4.5mg||0 %|
|Potassium 684.9mg||18 %|
|Total Carbohydrate 54.2g||16 %|
|Dietary Fiber 29.5g||118 %|
|Sugars, other 24.7g|
|Protein 5.4g||8 %|
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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: 236
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