Recipe - Blueberry Torte Dessert

3 Eggs, seperated
1 tablespoon Sugar
1/3 cup Ground almonds
2 One half cup Fresh blueberries
2 teaspoon Cornstarch
One half cup Whipping cream
2 pack Sugar substitute
One half cup Vanilla yogurt

SOURCE: Special Celebrations and Parties Cookbook by Betty Wedman, M.S.,
R.D., copyright 1989, ISBN #0130042196. 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 One half 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 One half of
blueberry sauce; arrange cake squares over blueberry sauce. Top with
remaining sauce. Spoon on yogurt. Serve immediately.
Yield: 6 each One half cup servings.
Food exchanges per One half cup serving: 1 skim milk + 2 fats.
Nutritional information per One half 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini