Desert for Passover

Ingredients For Torte

1 cup sliced or slivered almonds, toasted

1/4 cup Blue Agave Nectar Syrup, divided

3/4 cup (1-1/2 sticks) Smart Balance butter Blend

1/2 cup carob powder or  Organic Dark Chocolate Cocoa Powder

5 egg whites

Ingredients For Warm Carob Sauce

1/3 cup packed Splenda brown sugar blend

2 tablespoons carob powder or Organic Dark Cocoa Powder

1 teaspoon potato starch

3/4 cup evaporated milk or or smart balance fat free omega 3 Milk

1/4 cup (1/2 stick) smart balance butter blend

Heat oven to 375° F 

Grease bottom of 9-inch springform pan; line bottom with foil. Place almonds in bowl of food processor with 1 tablespoon Agave; process until finely ground.

In small saucepan, melt butter blend; cool slightly. Stir in carob; cool.....

Beat eggs with 1 TBSP Agave in large bowl until pale yellow. Add carob mixture, mix well. Stir in almonds.

Beat egg whites until foamy. Gradually add in 1 TSP Agave , beating until

stiff but not dry. 

Add about 1/4 beaten 

egg whites 

to carob mixture; stir until well blended. Gradually fold remaining egg whites into carob. Pour into prepared pan.

Bake 40 to 45 minutes or until set. Cool 10 minutes in pan on wire rack.

Unmold and carefully peel off foil from bottom. Cool completely.

Sauce: In small saucepan, stir together sugar, carob powder and potato starch. Gradually stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture thickens. Add smart balance butter; stir until melted. Cool slightly. Yield: About 1-1/3 cups sauce.

 to carob mixture; stir until well blended. Gradually fold remaining egg whites into carob. Pour into prepared pan.

Bake 40 to 45 minutes or until set. Cool 10 minutes in pan on wire rack.

Unmold and carefully peel off foil from bottom. Cool completely.