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