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