Homemade Strawberry Pie

 

1 1/2 cups sugar…
4 Tbsp. cornstarch
1 1/2 cups boiling water
1 small pkg. strawberry jello
2-3 cups fresh strawberries, sliced
1 pie shell, baked
Homemade Whipped Cream (recipe follows)

*Boil 1 1/2 cups water.
*Combine sugar and cornstarch, add to water.
*Cook until thickened; add jello.
*Cool mixture; stir in strawberries.
*Pour into baked pie shell. Chil until set.
*Top with whipped cream to serve.

~Homemade Whipped Cream~
2 cups Heavy Cream (whipping cream)
1/2 cup sugar
2 tsp. pure vanilla extract
*Using and electric mixer, whip the cream to medium peaks. Add the sugar and vanilla, then whip to stiff peaks.

 

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Huckleberry Vinaigrette-

 

This is an DELICIOUS recipe!!! It is a 2-step process but is NOT hard at all so don’t be intimidated! For the vinegar, you can substitute any berry you like in place of the huckleberries!

First you need to make the Huckleberry Vinegar! This is what you need:

1 cup huckleberries
1/4 cup sugar
2 cups white wine vinegar

Place 1 cup huckleberries in a medium bowl; set aside.
In a medium stainless-steel, nonstick, or enamel saucepan combine vinegar and sugar. Bring just to boiling over medium-high heat, stirring to dissolve sugar.
Pour vinegar mixture over berries in bowl. Cool slightly. Cover; let stand at least 8 hours. Makes 2 1/2 cups.

TO STORE:
Transfer vinegar to a clean 1-quart jar. Cover tightly with a nonmetallic lid (or cover with plastic wrap; tightly seal with metal lid). Store in a cool, dark place for up to 6 months. Stir before using.

THEN, you need to make the vinaigrette:

HUCKLEBERRY VINAIGRETTE
Makes about 1 cup

1/2 cup Huckleberry Vinegar (recipe above)
1/4 cup Olive oil
2 tsp. sugar
1/2 tsp. Dijon mustard
1 Tbsp. finely chopped onion
1/4 tsp. salt
1 Tbsp. minced garlic (optional)

Combine all ingredients in a blender or food processor. Cover and blend or process until nearly smooth. Some berry chunks are okay if you like. If not, blend until it is as smooth as you like!

Serve immediately or cover and store in the refrigerator for up to 1 week. Stir before using.

 

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BROCCOLI CAULIFLOWER SALAD

BROCCOLI CAULIFLOWER SALAD
 
Ingredients
  • 2 cups chopped broccoli bits
  • 1 cup cauliflower bits
  • 2 cups chopped red grapes (for low carb, minus the grapes)
  • ½ package bacon, fried and broken into pieces
  • ¾ cup mayonnaise or greek yogurt
  • ¼ tsp salt
Instructions
  1. Mix everything in a bowl, chill for an hour before serving.
  2. ENJOY!

 

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Baked Veggies

 

All you need is:  Oil, sea salt, freshly ground pepper, paprika, and either a couple fresh cloves of garlic (peeled and minced) or a couple tablespoons of minced garlic.

Line a cookie sheet with tinfoil and oil it with the oil. Chop up your veggies (I used cauliflower & broccoli – cutting it into larger-sized florets) and put them… into a bowl along with the garlic. Drizzle approximately 1/8 cup of olive oil (6 Tbsp) over top of them. Toss to coat. Now shake (to taste) the salt, pepper and about a 1/4 teaspoon of the paprika over them and toss again making sure to get them evenly coated.

Spread out on the oiled sheet. Preheat oven to 350 degrees. Put veggies in to bake for approximately 20 minutes. Remove and drizzle again with a little more oil, salt & pepper. If they need to be flipped, then flip them. Return to oven for another 15 to 20 minutes or until crispy-done. If desired, sprinkle with grated cheese of your choice. Enjoy!!

 

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Very Berry Yogurt Dip

Very Berry Yogurt Dip
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup nonfat Greek yogurt
  • 1 tablespoon honey
  • 1 teaspoon Very Berry Cheesecake Blend
Instructions
  1. Combine ingredients. Serve with fruit.
Nutrition Information
Calories: 50 Carbohydrates: 7 gm Sodium: 20 mg Protein: 5 gm Cholesterol: 5 mg

 

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5 Effective Ways To Stay On Track With Weight Loss

Many people would love to lose 5 pounds, but there are those who need to lose, as much as 30, 50, or even 100 pounds. A journey like that is not short nor is it easy and often includes ups, downs, plateaus, and setbacks.

So how can it be accomplished? You’ve seen the stories of heroic triumphs plastered across the Internet, social media, talk shows, and infomercials, the ones with amazing headlines such as, “Amazing Mom With 5 Kids Finds Time to Hit the Gym” or “Spectacular 100 Pound Weight-loss With Common Sense Tactics.”

These are not miracles, these people  used sensible tactics to reach their goals.

1.) Treat Yourself as a Human
To err is human. The truth is willpower is not an endless supply of magic beans, you run out and at some point and fall off the wagon. You will find a stressful situation you can’t seem to manage. You may binge while you are all by yourself or in front of everybody at a celebration.

The key is to forgive yourself. Know that it happens to everybody and one bad day doesn’t mean you are failing or that you have worked for all this time for no reason. A cheat day or wavering in your willpower means you are human. Be prepared and expect it, they key is to move on and get back on track immediately.

2.) Set Manageable Goals
A 50 or 100 pound loss while impressive is not by any means unattainable, but reaching goals renews your motivation. If you want to keep your weight loss on track, break it down into bite-sized nuggets.

Plan to lose about 5 to 10 pounds a month (as about a one to two pound loss each week is considered healthy and sustainable weight loss). Anything more than that, is a celebration. Anything less is still a victory. The important part is you are setting manageable goals with healthy ideas about what your body is most likely capable of supporting.

3.) Find A Buddy
Weight loss in particular is easier when you decide not to go it alone. A workout buddy is a big help. You can diet at home with your spouse, join a weight loss app or program, and hire a Registered Dietitian or a physical trainer. The bigger your support group the more people’s energy you have to draw on and the more consistently you feed off that energy and comradery the better off you will be.

4.) Break the Plateaus
Wow, you are doing the work and it is really paying off you have lost 10, 15, even 25 pounds. You keep things going, but you can’t seem to shake anymore. It all stops working, the diet, the cardio, the strength training seems to stop being of any value. Your journey has plateaued and you find yourself a little bit hopeless all over again.

Power through a plateau by getting out of your rut. Often in weight loss, we find ourselves in routines for workout and food. Changing your routine by taking an extra or different workout class, adding strength session to your week or adjust your protein ratio. Shocking your system is one of the most effective ways to work through a plateau.

5.) Make Your Biggest Changes Small Ones
The best ways to make your weight loss stick involve small sustainable changes you don’t really notice. Flavored waters instead of soda during the day and with meals, smaller plates when you eat, skipping dessert, or eating a little fruit instead of cake are all small sustainable changes to keep your weight loss on track. Most important, these profound habit changes ensure long-term weight loss success.

The best changes, the ones that make the most difference are the ones you can stick to for longer than the 6-12 weeks of your weight loss plan.

 

Disclaimer:

This website does not provide medical advice.

You must not rely on the information on this website as an alternative to medical advice from your doctor or other professional healthcare provider. If you have any specific questions about any medical matter, you should consult your doctor or other professional healthcare provider.

If you think you may be suffering from any medical condition, you should seek immediate medical attention.

©2016 WendyWeighsin

All rights Reserved

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Top 7 Vegetarian Diet Myths

Disclaimer:

This website does not provide medical advice.

You must not rely on the information on this website as an alternative to medical advice from your doctor or other professional healthcare provider. If you have any specific questions about any medical matter, you should consult your doctor or other professional healthcare provider.

If you think you may be suffering from any medical condition, you should seek immediate medical attention.

©2016 WendyWeighsin

All rights Reserved

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Are Vegetarians Healthier Than Meat Eaters?

Who is the healthiest of them all? This age-old debate has preoccupied researchers, physicians, politicians, and everyday citizens. People in the Western world seem to be obsessed with their health. All kinds of diets flood the media, and countless health magazines line the store shelves. In particular, there has been a lot of controversy about whether a vegetarian diet is healthier than a non-vegetarian diet.

Vegetarians, and many researchers, have long insisted that a non-meat diet helps reduce the risk of certain diseases and makes it easier to lose weight, while meat eaters insist that vegetarians do not get enough protein.

Research from the Austrian Health Interview Survey even suggests that vegetarians are less prone to develop allergies, anxiety disorders and have a 50% lower risk of cancer and heart attacks.

So, what is fact and what is fiction?

The Truth About Vegetarians Vs. Meat Eaters

Studies show that vegetarians have a lower body mass index than meat eaters. Meaning that they tend to weigh less, and have a lower risk of heart disease, Type 2 diabetes, and incidence of cancer.

In regards to the claim that vegetarians do not get enough protein, this is only a myth. There are plenty of foods that are high in protein, including, nuts, beans, legumes, whole grains, tofu, even fruits and vegetables. The majority of vegetarians have no issue getting enough protein. However, they do sometimes have an issue with getting enough B12, so vegetarians are often encouraged to take a vitamin B12 supplement.

Regarding meat, some studies show that meat eaters have a higher risk of heart disease, obesity, and other diseases, while other studies say that vegetarians actually have a higher risk of heart disease, cancer, depression, anxiety, and other disorders.

The reasons for these discrepancies are relatively straightforward:

1) Many people who choose a vegetarian diet are more health-conscious in general and thus make other healthy lifestyle choices (e.g., not smoking, not drinking heavily).
2) Many people who become vegetarian choose so because of existing, ongoing health problems that they want to improve (e.g., diabetes, allergies, anxiety). Thus, vegetarians may seem healthier in general because of other healthy lifestyle habits, or on the flip side, they might have disorders and problems that meat eaters do not have because they developed these conditions and then became vegetarian to try to reduce these problems. Studies that do not control for these factors may present incorrect information.
In truth, a vegetarian is not necessarily healthier than a meat eater is. It all comes down to individual choices. A vegetarian who consumes a lot of sodium, sugars, refined grains, and saturated fats is not healthier than a meat eater who consumes a lot of fruits and vegetables.

Choosing A Lifestyle

There are many reasons that people choose to eat a meatless diet, some are ethical in nature, others are for religious reasons, some people simply cannot tolerate eating anything that once lived and breathed, and others just feel that it is a healthy choice. Conversely, many love steaks and chicken, so for them, choosing this type of lifestyle can prove difficult, unless there is compelling motivation to quit eating meat. Keep in mind that a diet that includes meat can be healthy.

The Healthiest Foods To Incorporate Into Your Diet

A reason that studies show a higher risk of heart disease, obesity, and other problems in meat eaters is due to saturated and trans fat. Meats, especially red meats, are high in saturated fat.

For the healthiest diet possible, focus on a menu that is rich with the following items:
1. Vegetables

2. Fruits
3. Whole Grains
4. Legumes
5. Nuts
6. Plant-based Oils
7. Seeds

Regardless of being a vegetarian or meat eater, the foods that you consume on a regular basis dictate how healthy you will be.

Focus on the seven foods above to reduce your risk of heart attack, obesity, Type 2 diabetes, and other diseases. Monitor the amount of saturated fats that you consume, and if you are a meat eater, consider swapping your steak for grilled chicken or fish on a frequent basis. With the right diet and lifestyle choices, meat eaters are just as healthy as vegetarians are!

Disclaimer:

This website does not provide medical advice.

You must not rely on the information on this website as an alternative to medical advice from your doctor or other professional healthcare provider. If you have any specific questions about any medical matter, you should consult your doctor or other professional healthcare provider.

If you think you may be suffering from any medical condition, you should seek immediate medical attention.

©2016 WendyWeighsin

All rights Reserved

 

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Cucumber Boats

Cucumber Boats
 
Ingredients
  • 2 Large cucumbers
  • 1 small tomato (diced)
  • 1 small red onion (diced)
  • Light ranch dressing or regular, your choice. I use wildtree
  • Salt & Pepper to taste (optional)
Instructions
  1. Cut the cucumber in half, then cut the halves in half the long way.
  2. Gut the cucumber. Add the diced tomato inside the cucumber, top it with diced red onion, drizzle a little bit of light ranch dressing over them and add salt and pepper to taste (salt and pepper is optional).
  3. Then serve.

 

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Spinach + Tomato Quesadilla with Pesto

Spinach + Tomato Quesadilla with Pesto
Serves: 2
 
THIS IS UNBELIEVABLY GOOD!!!!
Ingredients
  • 1 roma tomato, thinly sliced
  • Cooked chicken breast, sliced
  • Baby spinach
  • Pesto- I use wildtree
  • Feta crumbles
  • Shredded mozzarella
  • 2 large flour or whole wheat tortillas
Instructions
  1. Place a tortilla on a skillet over medium heat, and spread a layer of pesto on top.
  2. Add a light layer of mozzarella cheese, then feta.
  3. Add tomato slices, chicken, spinach and top with another layer of mozzarella cheese.
  4. Place the other tortilla on top, heat for about 5 minutes, flip and heat for another 5 minutes or until cheese has melted.

 

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Coconut Snowballs **No Bake**

Coconut Snowballs **No Bake**
Serves: 2 dozen
 
Ingredients
  • 3 cups coconut.
  • 1 - 8 oz. pkg. softened cream cheese
  • 1 can crushed pineapple 8 oz. drained well
  • 1 cup chopped pecans
Instructions
  1. Mix together cream cheese and pineapple In a small bowl, then fold in chopped pecans.
  2. Cover and refrigerate for about an hour.
  3. Put coconut into a small bowl.
  4. Take mix out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut.
  5. Refrigerate several hours or overnight.

 

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Creamy Chicken & Rice Casserole

Creamy Chicken & Rice Casserole
 
Ingredients
  • 2 cups rice (uncooked)
  • 2 Tbs butter
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 2½ cups chopped cooked chicken
  • 1 (10¾ oz.) can cream of mushroom soup
  • ½ cup sour cream (lactose free)
  • ½ c. Unsweetened almond milk
  • ¼ tsp sea salt
  • 1 tsp. black pepper
  • 2 cups Habanero shredded cheese
  • 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken (salt reduced)
Instructions
  1. Prepare rice according to package directions, but you must reduce the amount of water by ⅛ cup. Let it sit off the heat for 5 minutes after cooking to let some of the excess water get absorbed.
  2. Melt the butter in a large skillet over medium heat; sauté the celery and onions until soft. Preheat oven to 350 degrees F. Prepare Stove Top stuffing according to package directions.
  3. In a large bowl, stir together the soup, sour cream, milk, salt and pepper. Add the celery and onions, chicken, 1½ c. of the cheese, and the cooked rice, strain away the excess liquid from the rice before adding.
  4. Transfer to a greased casserole dish and top with the stuffing. Bake, uncovered, for 35 minutes. Sprinkle with the remaining cheese and bake 5 more minutes. Remove, let rest for 5 minutes and enjoy!

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Mississippi Mud Pie

First Layer: 1 C. Chopped Nuts
1 stick of butter
1 C. flour
Mix together spread in bottom of pie plate, bake at 350 for 15 to 20 min. COOL

2nd Layer : 1 (8 oz )cream cheese…softened
1 C. cool whip
1 C. powdered sugar
I use the mixer and blend it well.. spread over cooled layer one

3rd Layer : 3 C. Milk..
1 small box of instant chocolate pudding
1 small box of instant vanilla pudding
Using Mixer blend all together well till thick and spread over layer 2

4th Layer: Top with cool whip and then drizzle with chocolate and sprinkle some more chopped nuts.. ENJOY this is SO GOOD

 

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PINEAPPLE SMOOTHIE

PINEAPPLE SMOOTHIE

1 C. Frozen Pineapple Chunks
4 oz. Vanilla Almond Milk All Natural
2-4 oz. Pineapple Juice depending on thickness you like
Blend & Enjoy!

 

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Mock Tots

Mock Tots
 
Ingredients
  • ½ large head cauliflower, coarsely chopped
  • ⅓ cup reduced-fat sharp cheddar
  • ¼ cup coarsely grated Parmesan cheese
  • 2 T almond flour
  • ¼ tsp. salt
  • ½ tsp. seasoning of choice that good with cauliflower
  • fresh-ground black pepper to taste
  • 1 egg
Instructions
  1. Preheat oven to 400F/200C. Spray a Mini Muffin Pan with non-stick spray.
  2. Cut away the leaves of the cauliflower, but use most of the inner core part.
  3. Coarsely chop the cauliflower, place in a micro-wave proof bowl, cover with cling wrap, and microwave 2 minutes on high. (cauliflower should be just slightly soft.)
  4. Remove the cling-wrap and let the steam escape, and if you see any water in the bottom of the bowl, put the cauliflower into a colander and let the water drain off.
  5. Put finely chopped cauliflower into a bowl and add the reduced-fat sharp cheddar, coarsely grated Parmesan, almond flour, salt, Seasoning (if using), and fresh-ground black pepper.
  6. Stir until ingredients are well-combined. Add the egg and stir until the ingredients are mostly coated with egg.
  7. Use a One Tablespoon Cookie Scoop or a steel one-tablespoon measuring spoon to scoop out rounded spoonfuls of the mixture and place it in the mini muffin pan.
  8. Bake 15 minutes.
  9. Carefully turn each cauliflower tot over in the muffin tin and bake 15 minutes more, or until tots are nicely browned on both sides.
  10. Serve hot!

 

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LEMON BLACKBERRY BREAD

LEMON BLACKBERRY BREAD
 
Ingredients
  • ⅓ cup melted butter
  • 1 cup sugar
  • 3 tablespoons lemon juice (shown using fresh squeezed juice)
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup milk
  • 2 tablespoons grated lemon zest
  • ½ cup chopped walnuts (optional)
  • 6 oz. fresh or frozen blackberries
  • .
  • FOR THE GLAZE:
  • 2 tablespoons lemon juice (fresh)
  • 1 tablespoon butter melted
  • 1 cup confectioners sugar
Instructions
  1. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs.
  2. Combine flour, baking powder and salt; stir into egg mixture alternately with milk.
  3. Fold in lemon zest, nuts, and blueberries.
  4. Pour batter into greased loaf pan.
  5. Bake at 350° F. for 60 to 70 minutes.
  6. GLAZE Combine all ingredients mix well. Drizzle over bread.
  7. ~Enjoy!

 

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Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies
 
Ingredients
  • 1 cup (2 sticks) butter, softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 1 small pkg Vanilla instant pudding (store brand is ok)
  • 2 eggs
  • 2¼ cups flour
  • 1 tsp baking soda
  • 1 pkg (12 oz) chocolate chips
Instructions
  1. Just mix it together going down the list. (The vanilla pudding is added to the dough as a powder).
  2. Put 9-12 tablespoons of cookie dough on a cookie sheet leaving space between them.
  3. Cook at 375 degrees for 9-10 minutes.
  4. For variety, you try other flavored of pudding mix and/or chips too!
  5. Enjoy your fluffy, yummy cookies!!!

 

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Cheesy Chicken Stuffed Eggplant

Cheesy Chicken Stuffed Eggplant
 
Ingredients
  • 2 Medium Eggplants sliced in half lengthwise.
  • 2 tsp Minced Garlic
  • 3-4 Tbs Olive Oil
  • Salt and Pepper
  • 6 Thin sliced boneless chicken breast (cooked and shredded)
  • ½ container of grape tomatoes sliced in half
  • ½ pkg. Shredded cheddar jack cheese (cheddar can be used)
  • 4 Tbs chopped scallions
Instructions
  1. Pre-Heat oven to 400° F.
  2. Place sliced eggplant on a lined ,rimmed cookie sheet
  3. Sprinkle each with minced garlic
  4. Drizzle eggplant with olive oil and add salt and pepper
  5. Place in oven for 25- 30 minutes
  6. Remove from oven add shredded chicken, cheese, and tomatoes
  7. Return to oven for 10 minutes until cheese is melted.
  8. ~Enjoy!

 

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ANTI-DEPRESSION KIT

An Eraser – to make All your mistakes disappear.
A Penny – so you’ll never have to say you’re broke.
A Marble – in case someone says you’ve lost your marbles.
A Rubber Band – to stretch yourself beyond your limits.
A String – to tie things together when everything falls apart.
A Hug & A Kiss – to remind you that someone, somewhere, loves you!

 

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Flourless Chocolate Cake

Flourless Chocolate Cake
Serves: 12-14
 
Here's a decadent flourless cake . It's a bit of an effort but oh so worth it! It just kinda melts in your mouth.
Ingredients
  • Unsweetened cocoa powder for dusting
  • 15 oz. bittersweet chocolate, finely chopped (food processor works great!)
  • (I used half unsweetened chocolate blocks and half semi-sweet
  • chocolate chips)
  • 18 Tbls. (2 1⁄4 sticks) unsalted butter, cut into small pieces
  • 7 egg yolks
  • 9 Tbls. granulated sugar
  • 1 1⁄2 Tbls. dark rum or brewed espresso (optional)
  • (I used really strong instant coffee)
  • 1 1⁄2 tsp. vanilla extract
  • Pinch of salt
  • 5 egg whites, at room temperature
  • 3 cups raspberries
  • Confectioners' sugar for dusting
Instructions
  1. Preheat an oven to 300ºF. Grease a spring-form pan and dust with cocoa powder.
  2. In the top pan of a double boiler, combine the chocolate and butter. Set the top pan over but not touching barely simmering water in the bottom pan and melt, then whisk until well blended. Set aside to cool slightly.
  3. In a large bowl, using an electric mixer fitted with the whisk attachment, beat together the egg yolks, 6 Tbls. of the granulated sugar, the dark rum or coffee, vanilla and salt on medium-high speed until pale and very thick, 3 to 5 minutes. Gradually pour in the chocolate mixture and continue beating until well blended.
  4. In a deep, clean bowl, using a mixer fitted with a clean whisk attachment, beat the egg whites on medium-high speed until foamy, about 1 minute. Gradually add the remaining 3 Tbls. granulated sugar and continue to beat until medium-firm peaks form, about 2 minutes. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.
  5. Pour the batter into the prepared pan and spread it out evenly. Bake until the torte puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 40 minutes. Do not overcook. Transfer the pan to a wire rack and let cool for 30 minutes.
  6. To remove the pan sides, set the pan on a can and let the sides slide down. Let the torte cool completely, then cover and refrigerate until very cold, at least 4 hours or up to overnight.
  7. Just before serving, garnish the torte with the raspberries and dust with confectioners' sugar.
Notes
Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster, 2002).

 

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You can enjoy some of these great recipes in moderation without feeling guilty with this AMAZING product!! Money back guarantee!!http://Wendyweighsin.SBC90DayChallenge.com

Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes