Here are some wonderful recipes we've tried. We hope that your family enjoys them as much as ours.



  • 1 1/2 cups of melted butter
  • Flour to dust pan
  • 1 1/2 cups crushed hazelnuts
  • 1/2 cup sugar
  • 1/3 cup cream
  • 16 oz. semisweet chocolate (chopped in fine pieces)
  • 1/2 cup frozen (thawed) Mike and Jean's IQF raspberries
  • 7 eggs


  • 3 cups Mike and Jean's (thawed) IQF raspberries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice


  • 1. Preheat oven to 350 degrees. Brush the inside of a 9-inch spring from pan with a small amount of melted butter. Dust with flour. Tap out excess flour.
  • 2. Grind up nuts with 1/4 cup of sugar until the mixture has a flourlike consistency.
  • 3. In a medium saucepan over low heat, stir together the remaining butter and cream. Add chocolate. Stir gently until it is melted smooth. Remove the pan from heat. Stir in the hazelnut mixture and the 1/2 cup of red raspberries.
  • 4. In a large bowl, beat egg yolks until thick and creamy. Add to chocolate mixture
  • 5. In a separate bowl, beat egg whites until stiff. Gradually add remaining 1/4 cup sugar.
  • 6. Gently fold egg whites into the chocolate mixture.
  • 7. Pour batter into spring form pan. Bake 60-70 minutes until a knife inserted come out clean. Allow pan to cool on rack. Once cooled, remove the ring.
  • 8. While cake is cooking, make the raspberry sauce. Puree remaining raspberries in a blender or food processor. Strain berries through a fine mesh sieve if desired. Discard seeds. Heat the puree in a small pan. Set over low heat. Stir in sugar and lemon juice. Cook just until sugar is completely dissolved. Serve sauce warm or refrigerate until ready to use. Divide sauce among eight plates. Top with a slice of torte and garnish as desired.



  • 6 ounces nonfat vanilla yogurt
  • 1/4 cup milk
  • 1 cup frozen unsweetened strawberries
  • 1 banana (or a handful of blueberries)


  • Throw it all in a blender and blend!