Old-Fashioned Cherry Torte
When my mom was a little girl, my great-grandma Alice would make this easy dessert. The torte, with its sweet-salty combination of cherries, meringue and a saltine crust is still a favorite today. —Danielle Brandt, Ruthton, Minnesota
12 ServingsPrep: 30 min. + chilling
- 1 cup crushed saltines
- 1/2 cup butter, melted
- 4 egg whites
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1 can (21 ounces) cherry pie filling
- 1-3/4 cups heavy whipping cream, whipped
- Combine cracker crumbs and butter; press onto the bottom of a greased
- 13-in. x 9-in. baking dish.
- In a large bowl, beat the egg whites, vinegar and vanilla on medium
- speed until soft peaks form. Gradually beat in sugar, 1 tablespoon
- at a time, on high until stiff glossy peaks form and sugar is
- dissolved. Spread meringue evenly over crust. Bake at 400° for
- 10 minutes or until golden brown. Cool completely on a wire rack.
- Spread pie filling over meringue. Top with whipped cream. Refrigerate
- for at least 2 hours. Yield: 12 servings.
Nutritional Facts: 1 piece equals 244 calories, 15 g fat (9 g saturated fat), 44 mg cholesterol, 153 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.