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H3 Recipe: Lemon Raspberry Torte



2 cups Sugar

2 cups Cottage cheese, 1% pureed

4 each Eggs

1/3 cup Lemon zest

3 cups Flour, white, unbleached

½ teaspoon Baking powder

½ teaspoon Baking soda

1 teaspoon Salt

¾ cup Lemon juice, fresh squeezed

¾ cup Fat free buttermilk

1 teaspoon Vanilla extract

3 cups Raspberries, fresh, washed, patted dry

¼ cup Sugar

2 cups Nonfat whipped topping

16 each Mint leaves for garnish (optional)


  • Preheat oven to 350°F.
  • Mix all dry ingredients in bowl then set aside.
  • In stand mixer bowl or other mixing bowl; add pureed cottage cheese and sugar.
  • Then add eggs one at a time, until incorporated.  Stop mixer after that.
  • Prepare the lemon juice, buttermilk, and vanilla extract mixture in separate bowel
  • Alternate between adding the dry mix and the lemon juice mixture.
  • Mix until batter is well blended; scrap the sides of the bowl to make sure all dry ingredients are incorporated. (Mix will be runny, so not to worry.)
  • Spray two 8 inch cake pans with nonstick pan spray.
  • Pour batter as evenly as you can into each cake pan.
  • Bake in oven for about 30 to 35 minutes.
  • While cake is baking in oven, place fresh raspberries into a bowl, and sprinkle remaining sugar over them.  Let stand for a few minutes, then mash berries.
  • When cake is done and cooled, slightly poke the cake a few times with a fork.
  • Place mashed raspberries over the top of the bottom cake, then top with 2 cups of the nonfat whipped topping and place the second layer of the cake.
  • Garnish with fresh lemon slices, raspberries and mint!


Number of Servings: 12

Serving Size: 1/12 or 1 each

Calories: 180

Fat Grams: 3

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