Deluxe Shortbread Torte 

Cream cheese and pie filling rest on top of a richly nutritious crust of oatmeal, whole wheat flour and almonds!

-Cream Cheese Layer-
About 1 or 2 lb cream cheese beat in mixer
with 2T to 6T sugar and dash of salt to taste

-Fruit Topping-
1 quart or can pie filling for each torte
-Oatmeal Sortbread Crust-
(Makes two torte crusts)
1 c unsalted butter
1/2 c packed brown sugar
1/4 c white sugar
1 egg
1 t vanilla
1 1/2 c whole wheat flour
1/2 t salt
1 t baking soda
1 c coarsely chopped almonds
(blended just a bit in blender)
2 c oats

Shortbread Crust:
In mixer with cookie paddles, beat butter with white and brown sugars.  Beat in egg and vanilla.  Add flour, salt, soda all at once and mix until well blended.  Stir in nuts and oats.  Press into two springform pans.  Bake 350* for 25 minutes until golden brown.
Spread cooled crust with cream cheese to desired thickness.  Carefully top with pie filling.  You can mix fresh or frozen berries with pie filling for a "fresh" fruit torte.  If using frozen, eat before they melt too much, so the melted liquid won't run all over.

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