Blueberry Torte Dessert

Source: MealsMatter.org

Makes 6 servings, 1/2 Cup each. Exchanges: 1 Skim Milk; 2 Fat

Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: American
Meal Type: Dessert
 
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 or Cool Whip Lite Topping
1 tsp Sugar substitute
1/2 cup Vanilla yogurt

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 325ºF. 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 on yogurt. Serve immediately.

Nutrition Information
Calories: 177 ;
Total Fat: 10g ;
Carbohydrates: 14g ;
Protein: 8g ;
Sodium: 357 mg.