Warm Tropical Fruit and Buttermilk Torte with Vanilla Frozen Yogurt
Warm Tropical Fruit and Buttermilk Torte with Vanilla Frozen Yogurt
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 130 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 60 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 0 grams
- Protein
- 3 grams
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 130 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 10 milligrams
- Sodium
- 60 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 0 grams
- Protein
- 3 grams
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
Ingredients
4 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons turbinado raw cane sugar
6 tablespoons low-fat buttermilk
3 large egg whites
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 mango, peeled, cored, and sliced
3/4 cup peeled, cored and sliced pineapple
3/4 cup diagonally sliced banana
Caramelized banana slices, recipe follows
Raspberry Sauce, recipe follows
Serving Suggestion: Fat-free frozen vanilla yogurt
Caramelized Bananas:
2 bananas
2 tablespoons turbinado raw cane sugar
Fresh Raspberry Sauce:
1 cup fresh raspberries
1 teaspoon concentrated fruit sweetener
1 teaspoon lemon juice
Directions
Special equipment:
10-inch cake pan- Grease and flour the cake pan. Preheat oven to 350 degrees F.
- Cream the butter with 1/2 cup of the sugar until light and fluffy. Add another 1/2 cup of sugar and beat until incorporated. Gradually add in the buttermilk, scrape down the sides of the bowl. Add the egg whites in 1 at a time, beating well after each addition.
- In a separate bowl stir together the flour and baking powder. Add the flour mix into the batter with the vanilla and mix together until well incorporated.
- Pour the batter into the prepared pan and arrange the mango, pineapple, and banana decoratively on the top. Sprinkle with the remaining 2 tablespoons sugar and bake for 45 minutes or until golden brown.
- Let the torte cool slightly and slice. Serve each slice warm with a small scoop of vanilla frozen yogurt, 2 caramelized banana slices and 2 tablespoons of raspberry sauce.
Caramelized Bananas:
- Slice the bananas on the diagonal into 24 slices and place on a baking sheet. Sprinkle with the sugar and caramelize under a broiler for 1 to 2 minutes.
Fresh Raspberry Sauce:
- Place raspberries, sweetener, and lemon juice in a blender and process until smooth. Strain and set aside.
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