Blueberry Torte Dessert

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

© Michelle Anderson 2005 - 2015