Makes 6 1/2-cup servings
Ingredients
- 3 eggs, separated
- 1 tbsp sugar
- 1/3 cup ground almonds
- 2-1/2 cup fresh blueberries
- 2 tsp cornstarch
- 1/2 cup whipping cream
- 1 tsp Splenda
- 1/2 cup vanilla yogurt
Directions
- Torte
- Beat egg yolks and sugar until light;
- Add almonds;
- Beat egg whites until stiff;
- Fold egg whites into egg yolk mixture;
- Line a 13 x 9 inch baking pan with waxed paper;
- Pour batter into the pan;
- Bake in a 325° oven for 12 to 15 minutes.
- Remove from the pan and cool. Cut into small squares.
- Blueberry Sauce
- To make blueberry sauce, puree 1/2 cup blueberries in blender;
- Dissolve cornstarch in cream;
- Cook cream, remaining blueberries, and blueberry puree over low heat until thickened, about 5 minutes;
- Cool;
- Stir in Splenda;
- To serve, line a serving dish with 1/2 of blueberry sauce and arrange cake squares over blueberry sauce;
- Top with remaining sauce;
- Spoon on yogurt;
- Serve immediately.
Calories: 177
Protein: 8 grams
Fat: 10 grams
Carbohydrates: 14 grams
Exchanges: 1 Skim Milk; 2 Fat
 |
 |
 |
 |
 |
 |
 |
 |
 |