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Recipes July 2010 Issue

Summer Berry Torte

To make crust: Preheat oven to 350°F. Coat a 9-inch spring-form pan with cooking spray. Whisk together flour, cinnamon, baking powder and salt in medium bowl. Place egg white and sugar in medium mixing bowl. Beat with electric mixer at high speed until mixture is creamy and thick, about 3 minutes.

With mixer at low speed, blend in oil and 1 tsp vanilla. Add flour mixture; mix with rubber spatula to form soft dough. Transfer to prepared pan. Use a piece of plastic wrap to press dough into an even layer and cover bottom of pan. Bake until crust is firm to the touch and starting to brown around the edges, 20 to 22 minutes.

Meanwhile, make filling: Whisk egg, condensed milk and cornstarch in medium bowl until smooth. Add yogurt, lemon zest and vanilla, whisking until smooth.

Spread 2 cups berries over baked crust. Pour yogurt custard over berries, spreading evenly. Bake until custard is firm and top is set around the edges (the center may quiver slightly when pan is shaken), 35 to 45 minutes. Let cool in pan on rack. (Torte will keep, covered, in the refrigerator for up to 2 days.)

Serve at room temperature or chilled. Run knife around edge of spring-form pan to loosen pan edges. Remove outer ring of pan. Transfer torte to serving platter. Just before serving, garnish torte with remaining berries and dust with confectioners’ sugar.

Yield: 12 servings.

Per serving: Calories: 192. Total fat: 5 grams. Saturated fat: 0 grams. Cholesterol: 20 milligrams. Sodium: 68 milligrams. Carbohydrates: 31 grams: Fiber: 3 grams. Protein: 5 grams. 10% DV calcium. 15% DV Vitamin C.



  • 1 cup white whole-wheat flour or whole-wheat pastry flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 1 pinch salt
  • 1 large egg white
  • 1/4 cup sugar
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • 1 large egg, lightly beaten
  • 2/3 cup fat free sweetened condensed milk (not evaporated milk)
  • 2 tbsp cornstarch
  • 1 1/2 cup nonfat plain yogurt
  • 2 tsp freshly grated lemon zest
  • 1 tsp vanilla extract
  • 3 cups blueberries, blackberries and/or raspberries, divided, rinsed and patted dry
  • 1/16 tsp baking powder
*Filling ingredients start at "1 large egg, lightly beaten"

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