Nectarine-Strawberry Shortcake Torte (8 PTS)

Recipe Ingredients

2		Buttermilk baking mix
2		Eggs, lightly beaten
1/2		2% lowfat milk
1/4		Sugar
1		Fresh lemon peel, grated
1		Lemon juice
1		Packag light cream- cheese softened
1/2		Powdered sugar
4		California nectarines,
		- divided
1		Strawberries, rinsed and
		- hulled
1		Unflavored gelatin
1/4		Water
3		Fresh mint sprigs, for- garnish Optional

Recipe Instructions

For cake: Preheat oven to 375 degrees F. In large bowl, beat baking

mix, eggs, milk, sugar, lemon peel and lemon juice until just

combined, about 30 seconds. Pour into greased 9-inch tart or cake

pan. Bake 20 to 25 minutes or until toothpick inserted in center

comes out clean. Cool on wire rack 10 minutes; turn out on rack to

cool completely.

For filling: In medium bowl, beat cheese and powdered sugar until

smooth. Puree 3 nectarines and all but 5 strawberries. Beat fruit

puree into cheese mixture. In 1-cup glass measure, sprinkle gelatin

over water. Microwave on HIGH 25 to 30 seconds; stir to dissolve.

Stir into fruit-cheese mixture. Refrigerate until slightly thickened.

Spread over top of cake layer. Slice remaining nectarine and arrange

on top. Garnish with remaining 5 strawberries and mint sprigs, if

desired. Refrigerate until ready to serve.

Nutrition (per serving): 336 calories

Saturated fat 6 g Total Fat 12 g (33% of calories) Protein 9 g

(10% of calories) Carbohydrates 48 g (57% of calories)

Cholesterol 76 mg Sodium 528 mg Fiber 1 g Iron 2 mg

Vitamin A 950 IU Vitamin C 20 mg Alcohol 0 g

Source:
The California Tree Fruit Agreement converted from - Microcookbook 12/94

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