1/3 cup toasted almonds
2 honey graham crackers
15 oz. low-fat cottage cheese or extra skim ricotta
4 egg whites
2 yolks
3 Tbs. flour
1/4 cup fructose
1 tsp. vanilla
1/4 tsp. almond flavoring
grated rind of 1 lemon

Process almonds in food processor to grind coarsely. Add graham crackers and process to chop finely. Add egg yolks, cheese, flour, fructose, lemon rind and flavorings. Process to mix thoroughly. In a separate bowl, beat egg whites until stiff, then fold into batter. 

Pour batter into a one quart soufflé dish thoroughly sprayed with non-stick cooking spray. Bake at 375 degrees for about 40 minutes until set. Cool for 20 minutes, then remove from dish. The torte will sink a bit. Slice into wedges and serve with fresh glazed berries or other soft fruit. 

Servings per recipe: 12 (2.8 oz. servings)
Calories per serving: 108 (37 calories per oz.)
Carbohydrate: 11 G % calories from carbohydrate: 42%
Protein: 7 G protein: 27%
Fat: 4 G fat: 31%
Fiber: 1 G
Cholesterol: 37 Mg
Sodium: 172 Mg

Note: Fat may be further reduced by omitting egg yolks and using another egg white. This cuts fat down to 24% of total calories with 2.5 Grams per serving.

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