Black Forest Torte
To make this elegant dessert even more special, put a scoop of frozen yogurt on each piece and top it all off with the cherry sauce.
1/4 cup TSP
3 Tbs boiling water plus 1 tsp lemon juice
2/3 cup flour (all or part whole wheat)
1/4 cup soy flour
1 cup sugar
1/4 cup dry cocoa
1 tsp baking soda
1 tsp cinnamon
2 egg whites, lightly beaten
1 Tbs soy oil
1 can (16 oz) red tart cherries packed in water, drained, liquid reserved
Cherry Sauce:
Reserved cherry liquid
1/4 cup sugar
1 Tbs cornstarch
Preheat the oven to 350°.
Put the TSP in a small bowl and rehydrate it by pouring the boiling water and lemon juice over it.
In a medium bowl combine the flour, soy flour, sugar, cocoa, baking soda and cinnamon. Stir together well. Gently stir in the egg whites, the well-drained cherries and the rehydrated TSP.
Coat a 9" square baking pan with nonstick spray and pour in the batter. Bake at 350° for 40 minutes, until a toothpick inserted in the center comes out clean. Cut into 9 squares to serve.
Make sauce: Measure the reserved cherry liquid, adding water to equal one cup. Combine the sugar and cornstarch in a small pan, then add the cherry liquid. Cook over moderate heat, stirring constantly, until sauce thickens and becomes clear.
Yield: 9 servings Serving size: 1 square
Per serving: 196 calories, 2 g total fat (0.3 g sat fat), 5 g pro, 44 g carb, 1.1 g fiber, 110 mg sodium, 0 mg cholesterol
Exchanges: 1-1/2 starch, 1/2 fruit, 1 other carbohydrate