Light Raspberry Torte – a delicious recipe with milk, marshmallows, butter, seedless raspberry jam, frozen raspberries, graham cracker crumbs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In dutch oven or large sauce pan (I use a double boiler pan) combine milk and marshmallows.
2
Cook over med.
3
low heat until marshmallows begin to melt stirring frequently.
4
When almost melted stir constantly until smooth.
5
Remove from heat.
6
Cool to room temperature (about 30 minutes).
7
Meanwhile, in med sauce pan, combine butter and jam and cook over low heat until melted and smooth stirring frequently.
8
Remove from heat and stir in crumbs until well mixed.
9
Reserve 1/2 c crumb mixture for topping.
10
Press remaining crumb mixture firmly in bottom of ungreased 13x9 pan or a 12x8 2qt.
11
pan.
12
When marshmallow mixture is cool, fold in partially thawed raspberries and nuts until well blended.
13
Fold in whipped topping
14
Pour evenly over crust and sprinkle with reserved crumbs.
15
Refrigerate at least 2 hours or until firm.
213
kcal
Calories
15
g
Fat
4
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: ¾ cup skim milk (I use 2%), 2 (10 1/2 ounce) packages miniature marshmallows, 2 tablespoons butter, 2 tablespoons seedless raspberry jam, and more.
Yes, Light Raspberry Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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