Preparation:
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. To make blueberry sauce: Puree 1/2 cup blueberries in a food processor or blender. Dissolve cornstarch in cream. Cook cream, remaining blueberries, and blueberry puree over low heat until thickened, about 5 minutes. Cool. Stir in sugar substitute. To serve: Line a serving dish with 1/2 of blueberry sauce. Arrange cake squares over blueberry sauce; top with remaining sauce. Spoon the yogurt on top. Serve immediately. |
