Sunday, August 21, 2011

Blackberry Lemon Almond Torte

It's Recipe Redux time again! And this month we have all created healthy frozen desserts. You can find the links to the other participating blogs at the end of this post.

This was a yummy dessert. It had a nice combination of the sweet and the tart combined--an almond, whole-grain crust; always-yummy blackberry filling; and a tart, rich, and creamy lemon layer made from homemade lemon curd.


Almond Crust:
1 1/4 C whole grain flour (I used kamut)
1/2 C almonds
2 T honey
1/8 tsp salt
1/3 C coconut oil or 1/2 C butter
1/4 tsp almond extract
2 T about ice water
11" tart pan with removable bottom
non stick cooking spray

1/4 C water
5 egg yolks
4 T honey
1 1/2 C almond milk or plain milk
1/2 C honey
lemon zest from 4 lemons
1/2 C lemon juice
1/4 tsp almond extract
1 C whip cream
1 /2 C frozen Marion berries or boysenberries or blackberries
1 T water
2 T powdered sugar or honey
1 tsp vanilla
1/2 to 1 C whip cream and berries to garnish on top


1. For the crust: Grind up almonds in blender or food processor. Add the flour and combine by blending in the blender.

2. Pour into a bowl. Mix in the honey and salt. Cut the oil into the nut mixture. Add the water. Stir until nicely moistened.

3. Grease tart pan well. Press the crust into the pan. You can bake for 5 minutes at 350 degrees first, or just put into the freezer to harden while you make the filling.

4. For the filling: Beat the water, egg yolks, honey, and milk together. Stir on low heat till nicely thickened. Then take off the heat and stir in lemon zest, lemon juice, and almond extract.

This is what the lemon curd should look like.

5. Let lemon curd mixture cool. Beat whipping cream with sweetener and vanilla. Fold into cooled filling.

6. In a blender blend the berries with 1 T water. Take the the crust out of the freezer and spread a thin layer of berries over the bottom of the crust.

Spreading the berries evenly over the crust. It helps if they are still a little frozen so they don't blend into the filling.

7. Gently pour in the filling. Being careful not to disrupt the berries on the bottom. Spread evenly on the crust.

8. Freeze at least 3 hours, or until it is completely hardened.

9. Take out of the freezer and cut into slices. Garnish with a dollop of whipped cream and a couple berries. Serve. Store leftovers in the freezer.

Here are the other awesome posts this month:

Emma Stirling - The Scoop on Nutrition
Greek Yogurt Pavlova Popsicles

Cherie Schetselaar - Grain Crazy
Blackberry Lemon Almond Torte

Emma Cutfield-The Hearty Heart
Coconut Ice, Blueberry and Cocoa, Joint Healing Dessert

Carlene Helble- Carlene's Figments
Peanut Butter Banana 'Ice Cream' Sandwich

Janel Funk - Eat Well with Janel
Peanut Butter and Jelly Ice Cream

Kat Lynch - Eating The Week
Coconut Chia-Seed Fruit Pops

Dr Barb, Nutrition Budgeteer
Simply Fruit Mango-Pineapple Sorbet

Rebecca Scritchfield - MeFirst
5-minute Frozen Peach Pie

gretchen - kumquat
chocolate "ice cream" bars

Emily Greenfield - The Nutriscientist
Honey and strawberry semifreddo

Liz Marr - Liz On Food
Peach Lavender Ice Cream

Elizabeth Jarrard- Don't (White) Sugar-Coat It
Adult Popsicles: Frozen Boozy Treats

Regan - The Professional Palate
Frozen Samoa Pie

Liz Weiss & Janice Newell Bissex - Meal Makeover Moms' Kitchen
Healthy Blueberry and Mango Snow Cones

Jessica Fishman Levinson - Nutritioulicious
Watermelon Sorbet

Alexandra Caspero- Delicious Knowledge
Mango & Coconut Popsicles

Karman Meyer- Nutrition Adventures
Coconut Ice Cream with Strawberry Puree

Yuri - Chef Pandita
Acerola Chia Lime Popsicles

Kristen Bourque- Swanky Dietitian
Peanut Butter Coffee Popsicles

EA Stewart-The Spicy RD
Luscious Lemonade Pie

Danielle Omar - Food Confidence RD
Banana Soft Serve

Katie Caputo- East Meats West
Auntie Rosie's Ice Cream Pie

Alysa Bajenaru - Inspired RD
Coffee Granita

Kara Lydon - Peace, Love, and Food
Peanut Butter Banana "Ice Cream" With Dark Chocolate

Serena Ball- Teaspoon of Spice
Splendid Key Lime Frozen Yogurt

Nicole Ferring Holovach - Whole Health RD
Peaches and Rum Ice Cream Pie

Lisa @ Healthful Sense
Peanut Butter Vanilla Soft Serve

Jackie Mills - Delicious Diabetes Cooking
Summer Fruit Popsicles

Audra Losey - Nutrition Know How
Mocha Pops

Kristina LaRue - Love and Zest
Frozen Berry Yogurt

Stephanie Howard - Give them Something Better
Frozen Peanut Butter Pie


  1. I confess to not having used Kamut flour (sssh... don't tell) but I'm totally intrigued. Love that you incorporated it in the crust for a dessert.

    Welcome to The ReDux!

  2. I've always wanted to try lemon curd!

  3. Kamut is a wonderful grain. I love what it adds to the foods I use in it. I hope you have fun with it too.:) I love lemon curd. It was fun to make a healthy version of it. :)

  4. True confessions ... I have never used Kamut flour either. The crust sounds so yummy. Maybe it's time for me to get some Kamut!

  5. Thank You! It was a yummy crust, and healthy too. :)

  6. I love a lemon in a frozen dessert form and I need to try kamut flour too!