Blueberry Torte

Course : Desserts
Serves: 6
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Ingredients:

3 large eggs -- separated
1 tablespoon sugar
1/3 cup ground almonds
2 1/2 cups fresh blueberries
2 teaspoons cornstarch
1/2 cup whipping cream
2 packages sugar substitute
1/2 cup vanilla yogurt
 

Preparation / Directions:

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.

 

Nutritional Information:

177 calories; 6g protein; 12g fat; 14g carbohydrate; 357mg sodium; 166mg cholesterol Diabetic Exchanges: 1 non-fat milk; 2 fats


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