Blueberry Torte Dessert
List of Ingredients
Blueberry Torte Dessert
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
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.
Nutritional Information Per Serving (1/2 cup):
177 Calories; 5 g Protein; 14 g Carbohydrate;
357 mg Sodium
Dietary Exchanges per serving:
1 skim milk and 2 fat
Recipe
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