Blueberry Torte Dessert

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Blueberry Torte Dessert Ingredients

3 Eggs, seperated	2 ts Cornstarch
1 tb Sugar	1/2 c Whipping cream
1/3 c Ground almonds	2 pk Sugar substitute
2 1/2 c Fresh blueberries	1/2 c Vanilla yogurt

Instructions for Blueberry Torte Dessert

SOURCE: Special Celebrations and Parties Cookbook by Betty Wedman, M.S., R.D., copyright 1989, ISBN #0-13-004219-6. MM format by Ursula R. Taylor. 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 c 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. Yield: 6 each 1/2 cup servings. Food exchanges per 1/2 cup serving: 1 skim milk + 2 fats. Nutritional information per 1/2 cup serving: 177 calories, 6 g protein, 14 g carbohydrate, 12 g fat, 357 mg sodium, 171 mg potassium, 166 mg cholesterol. Submitted By LIR119@DELPHI.COM On SUN, 21 JAN 1996 083110 ~0500 (EST) From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BlueberryCuisine: Uncategorized

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