Blueberry Torte Dessert

Ingredients

3 Eggs, separated
1 tablespoon Sugar
cup Ground almonds
2 1/2 cups Fresh blueberries, divided
2 teaspoons Cornstarch
2 teaspoons Sugar substitute (Equal, Splenda)
1/2 cup Vanilla yogurt

Preparation

1
Preheat oven at 325 degrees.
2
Beat egg yolks and sugar until light.
3
Add almonds and mix.
4
In a separate mixing bowl, beat egg whites until stiff.
5
Fold egg whites into egg yolk mixture.
6
Line a 13 x 9 inch baking pan with waxed paper.
7
Pour batter into the pan and bake for 12 to 15 minutes.
8
Remove from the pan and cool.
9
Cut into small squares.
10
Blueberry Sauce:
11
Puree 1/2 cup of blueberries in a food processor or blender.
12
Dissolve cornstarch in cream.
13
Cook cream, remaining blueberries, and blueberry puree over low heat until thickened, about 5 minutes; let it cool.
14
Stir in sugar substitute.
15
To serve, line a serving dish with 1/2 of blueberry sauce and arrange cake squares over blueberry sauce.
16
Top with remaining sauce, spoon on yogurt, and serve immediately.

Tools

Yield:

6.0 servings

Added:

November 30, 2009

Creator:

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