Ingredients
3 eggs, separated
1 T sugar
1/3 C ground almonds
2-1/2 C fresh blueberries
2 tsp cornstarch
1/2 C whipping cream
1 tsp sugar substitute
1/2 C 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.
Calories: 177/Protein: 8 g/Sodium: 357 mg/Fat: 10 g/Carbohydrates: 14 g
Exchanges: 1 Skim Milk; 2 Fat
