Peachy Walnut Torte Recipes

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PEACHY WALNUT TORTE



Peachy Walnut Torte image

This recipe is in the South Beach Diet cookbook--Phase 3. I made it for a baby shower brunch and it went faster than all the high sugar desserts.

Provided by allie_from_cali

Categories     Dessert

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 10

3/4 cup english walnuts, ground
1/4 cup trans-free butter
1/4 cup sugar
2 (8 ounce) packages low-fat cream cheese
1/2 cup sugar substitute
8 ounces artificially sweetened fat free sugar-free raspberry yogurt
8 ounces artificially sweetened fat free sugar free peach yogurt
2 drops yellow food coloring
2 -3 large peaches (I only used 1 and it was enough)
raspberries (handful)

Steps:

  • Place 1/4 cup of walnuts in small bowl and set aside.
  • Place remaining walnuts in another small bowl and add the butter and sugar, mix well with fork and press the walnut mixture firmly into the bottom of an 8" springform pan.
  • In a large bowl, with an electric mixer on med. speed, beat the cream cheese and sugar sub. until smooth.
  • Remove half of the cream cheese mixture to a med. bowl and whisk in the raspberry yogurt--spread evenly over the walnut crust.
  • Place in the freezer for 1 hour, or until firm.
  • Add the peach yogurt and food coloring to the remaining cream cheese, cover and refrigerate.
  • When the rasp. layer has firmed, spoon the peach mixture over it. Freeze for 2 1/2 hours, or until firm.
  • When ready to serve, arrange the peach slices around the edge and place raspberries and reserved walnuts decoratively on top.

Nutrition Facts : Calories 347.8, Fat 26.3, SaturatedFat 12.7, Cholesterol 58.3, Sodium 267.3, Carbohydrate 22.5, Fiber 1.3, Sugar 18.3, Protein 8

PEACH WALNUT CRUMB CAKE



Peach Walnut Crumb Cake image

Tasty crumb cake is topped with juicy peach chunks and a walnut crumb topping. Another great recipe from McCormick

Provided by Ceezie

Categories     Breads

Time 1h15m

Yield 16-24 serving(s)

Number Of Ingredients 16

1 1/2 cups chopped walnuts
1/2 cup flour
1/2 cup firmly packed light brown sugar
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1/3 cup cold butter
2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 1/2 teaspoons vanilla extract
2 eggs
8 ounces sour cream
2 1/2 cups diced fresh peaches

Steps:

  • Preheat oven to 350°F For the Topping, mix walnuts, flour, brown sugar and spices in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  • For the Cake, mix flour, cream of tartar, baking soda and salt in small bowl; set aside. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs and sour cream on low speed just until blended. Gradually beat in flour mixture until blended. Spread evenly in greased 13x9-inch baking pan. Drain peach pieces on paper towels. Arrange peaches over top of batter, pressing in slightly. Sprinkle with topping mixture.
  • Bake 45 to 50 minutes or until cake pulls away from sides of pan and topping is browned. Cool in pan on wire rack.
  • Tip: Substitute 2 cans (15 ounces each) peach slices, drained well and cut into 1-inch pieces, for the fresh peaches.

Nutrition Facts : Calories 356.2, Fat 20.8, SaturatedFat 8.9, Cholesterol 58.4, Sodium 203.4, Carbohydrate 39.3, Fiber 1.7, Sugar 21.8, Protein 5.3

PEACH AND CREAM CHEESE TORTE



Peach and Cream Cheese Torte image

This family favorite is too good to keep to ourselves.

Provided by SUE_ZIGGY

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 12

½ cup butter
⅓ cup white sugar
¾ cup all-purpose flour
⅔ cup chopped pecans
½ teaspoon vanilla extract
1 (8 ounce) package cream cheese
1 egg
¼ teaspoon almond extract
¼ cup white sugar
½ teaspoon vanilla extract
1 (28 ounce) can peach slices, drained
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.
  • Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
  • Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.
  • Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.

Nutrition Facts : Calories 422 calories, Carbohydrate 37.4 g, Cholesterol 84.6 mg, Fat 29.2 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 14.3 g, Sodium 177.6 mg, Sugar 25.4 g

WALNUT BLITZ TORTE



Walnut Blitz Torte image

This pretty torte is very popular at family gatherings. Everyone always asks for the recipe.-Suzan Stacey, Parsonsfield, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 18

2 tablespoons sugar
4-1/2 teaspoons cornstarch
1 egg yolk
1 cup milk
1 teaspoon vanilla extract
CAKE BATTER:
1/2 cup butter, softened
1/2 cup sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons milk
MERINGUE:
5 egg whites
1 cup sugar
2 cups chopped walnuts, divided

Steps:

  • In a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cover and refrigerate., Meanwhile, in a large bowl, cream the butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk and mix well. Spread into two greased and floured 9-in. round baking pans; set aside., In a small bowl, beat egg whites on medium speed until foamy. Gradually beat in sugar, a tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in 1 cup nuts. Spread meringue evenly over batter. Sprinkle with remaining nuts. , Bake at 325° for 35-40 minutes or until meringue is browned and crisp. Cool on wire racks for 10 minutes (meringue will crack)., Carefully run a knife around edge of pans to loosen. Remove to wire racks; cool with meringue side up. To assemble, place one cake with meringue side up on a serving plate; carefully spread with custard. Top with remaining cake. Refrigerate until serving.

Nutrition Facts :

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