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1. Preheat oven to 375°F. Spray 10-inch glass pie plate with nonstick cooking spray.
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2. To prepare Crust, in food processor or blender, process bread until fine crumbs form.
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3. In medium bowl, combine bread crumbs, cereal, juice concentrate, egg white and nutmeg. Press mixture onto bottom and up side of prepared pie plate.
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4. Bake 8 minutes. Cool completely on wire rack.
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5. To prepare Chiffon, place gelatin in medium bowl. Add 1 cup boiling water; stir two minutes until gelatin is completely dissolved. Add apple sauce. Place in refrigerator until mixture mounds slightly when dropped from spoon. (For quicker set, place apple sauce mixture over large bowl filled with ice water.)
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6. Combine frozen berries, sugar, 1/4 cup water and lemon peel in medium saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 5 to 10 minutes, stirring occasionally. Remove from heat; cool 10 minutes. Place in food processor or blender; process until smooth. Transfer to large bowl.
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7. In medium bowl, beat evaporated skim milk with electric mixer at high speed until soft peaks form. Add vanilla; beat 1 minute.
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8. Fold chilled gelatin mixture into berry mixture. Fold in whipped milk mixture. Spoon into cooled crust. Refrigerate at least 4 hours or overnight before serving. Top torte with kiwi fruit and fresh raspberries. Cut into 8 slices. Refrigerate leftovers.
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Strawberry-Apple Chiffon Torte
Substitute unsweetened whole frozen strawberries for frozen raspberries and sugar-free strawberry gelatin for raspberry gelatin.
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