Blueberry Torte Dessert
By: Diethood
Published: Monday, November 30, 2009 - 6:31pm

Ingredients




3 Eggs, separated
1 tablespoon Sugar
 cup Ground almonds
2 1/2 cups Fresh blueberries, divided
2 teaspoons Cornstarch
1/2 cup Whipping cream
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.