Low-cholesterol torte features yogurt and fresh fruit

October 16, 1991

Fresh fruit yogurt torte is flavorful and creamy, yet low in fat and cholesterol. The secret: It's made with low-fat or non-fat strawberry and vanilla yogurts. Here's an added bonus: the torte is a good source of calcium -- and it's low in calories.

Fresh Fruit Yogurt Torte

1 cup graham cracker crumbs

1 egg white, lightly beaten

2 envelopes unflavored gelatin

1/2 cup cold water

1 large ripe banana, cut into 2-inch pieces

3 8-ounce containers low-fat or non-fat strawberry yogurt

3 tablespoons sugar

1 teaspoon vanilla extract

1 8-ounce container low-fat or non-fat vanilla yogurt

1 tablespoon sugar

1 pint strawberries, hulled

Banana slices (optional)

Mint leaves (optional)

Preheat oven to 375 degrees. In a medium bowl combine graham cracker crumbs and egg white. Butter the bottom of an 8-inch springform pan or pie plate. Press crumb mixture evenly over the bottom. Bake in a 375-degree oven until golden, about five minutes; cool completely.

To prepare filling: In a small saucepan soften gelatin in water for five minutes; cook and stir over low heat until completely dissolved, three to five minutes. Remove 2 tablespoons gelatin mixture to a small cup; reserve for topping.

In a blender or food processor whirl banana until smooth. Add strawberry yogurt, three tablespoons sugar and vanilla extract; blend until combined. Slowly stir in gelatin remaining in saucepan. Transfer mixture to a large bowl. Refrigerate for 15 minutes.

Meanwhile, for the topping: Combine vanilla yogurt and remaining sugar in a small bowl. Gradually stir in reserved 2 tablespoons gelatin mixture. Refrigerate for 10 to 15 minutes.

Slice enough strawberries to make 1 cup, reserving remaining for garnish. Arrange sliced berries over crust. When the banana-strawberry yogurt mixture is the consistency of an unbeaten egg white, spoon over sliced berries. Top with slightly thickened topping, spreading evenly. Refrigerate until firm, about three hours. To serve: Remove sides of springform pan; garnish with strawberry halves, banana slices and mint leaves, if desired. Serves 8.

Each serving, using low-fat yogurt, has 232 calories, 2 grams fat, 8 grams protein, 5 milligrams cholesterol.

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