Combine all crust ingredients except chopped almonds and egg white in large bowl. Beat at medium speed until mixture resembles coarse crumbs. Stir in almonds by hand. Press onto bottom and 1 inch up sides of 10-inch springform pan. cover; refrigerate 1 hour. Heat oven to 400°F. Brush crust with egg white. Bake for 15 minutes. Arrange raspberries in crust. Continue baking for 10 to 15 minutes or until crust is golden brown. Sprinkle with 2 tablespoons sugar. Serve warm with ice cream or sweetened whipped cream, if desired. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil.
Ingredient Substitution Index Yield: 8 servings Nutrition Facts (1 serving) ------------------------------------------------------------------------Calories: 460 Fat: 24 g Cholesterol: 90 mg Sodium: 190 mg Carbohydrates: 57 g Dietary Fiber: 0 g Protein: 8 g
