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Blueberry Torte Dessert




Source of Recipe


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List of Ingredients




3 eggs, separated
1 tablespoon sugar
1/3 cup ground almonds
2-1/2 cup fresh blueberries
2 teaspoon cornstarch
1/2 cup whipping cream
1 teaspoon sugar substitute
1/2 cup vanilla yogurt


Recipe




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 325F 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.
Serves 6.