Dense, moist, chewy, crispy, Chef Leslie Revsin's version of this European classic has a few flavor surprises that bring it right up to the moment. Peanuts, instead of the usual almonds, are the foundation of the torte, but their flavor doesn’t dominate. The ruby bits of Driscoll's raspberries add color and tartness within the torte. Lots of fresh raspberries atop the torte are the perfect partner's finishing touch.

• 1-1/4 lbs. Driscoll's raspberries
• 1/2 cup unsalted peanuts
• 1 cup chopped pitted dates
• 1/2 cup sugar, divided
• 2 Tbs. flour
• 1/8 tsp. salt
• 2 eggs, separated
• 1/8 tsp. cream of tartar
• 1/2 cup whipped cream

In food processor or blender, chop peanuts until very fine (watch carefully or you'll get peanut butter!). Add dates, half the sugar, flour, and salt and process until combined. Turn into large mixing bowl. Add egg yolks and mix until blended.

In medium or large clean glass or metal mixing bowl beat whites with cream of tartar until foam begins to form. Gradually add the remaining sugar, a tablespoon at a time, beating until soft peaks form. Fold about 1/3 of the whites into the date mixture, to lighten it, then gently but thoroughly fold in remaining whites. Gently fold in 1/2 cup raspberries. Turn into buttered 8 inch or 9 inch round baking dish. Bake in preheated 325°F oven until wooden pick inserted near center comes out clean, about 45 to 50 minutes. Cool torte on rack. To serve cut and top with whipped cream and all remaining berries.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 230, fat 7.0g, 25% calories from fat, cholesterol 50mg, protein 4.9g, carbohydrates 41.0g, fiber 7.3g, sugar 34.5g, sodium 30mg, diet points 4.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.6, Bread: 0.1, Lean meat: 0.2, Fat: 0.3, Sugar: 0.8, Very lean meat protein: 0.0

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