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Add a photoServings: 12
Ingredients
- 4 x egg yolks
- 1/2 c. lowfat milk
- 1/2 c. butter
- 3/4 c. sugar
- 1 tsp vanilla
- 1 1/2 c. very finely grnd toasted almonds
- 24 x ladyfingers, split
- 1 c. whipping cream strawberries
Directions
- Bring egg yolks, lowfat milk and butter to room temperature. IN a large mixer bowl beat butter on medium speed of electric mixer for 30 seconds. Add in sugar and vanilla and beat till fluffy. Add in egg yolks, one at a time, beating after each addition. Continue beating while gradually adding lowfat milk. Stir in almonds.
- Arrange half of the split ladyfingers on bottom and sides of a 6-c. bowl, breaking ladyfingers to fit. Pour 1/3 of the almond mix over to cover. Top with remaining ladyfingers and cover with remaining almond mix. Cover; refrigeratefor several hrs or possibly overnight.
- To serve, loosen from bowl. Invert onto plate. While the whipping cream ot soft peaks; frost torte. Garnish with strawberries. Pass additional strawberries if you like.
- Makes 12 servings.
- (Make this only if you trust quality of Large eggs)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 209 | |
| Calories from Fat 102 | 49% |
| Total Fat 11.63g | 15% |
| Saturated Fat 5.61g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 83mg | 3% |
| Potassium 71mg | 2% |
| Total Carbs 23.99g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 17.47g | 12% |
| Protein 3.19g | 5% |
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