Yield: 6 Servings
|3 \N||Eggs, seperated|
|⅓ cup||Ground almonds|
|2½ cup||Fresh blueberries|
|½ cup||Whipping cream|
|2 packs||Sugar substitute|
|½ cup||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 ½ 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 ½ of blueberry sauce; arrange cake squares over blueberry sauce. Top with remaining sauce. Spoon on yogurt. Serve immediately.
Yield: 6 each ½ cup servings.
Food exchanges per ½ cup serving: 1 skim milk + 2 fats.
Nutritional information per ½ 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@... On SUN, 21 JAN 1996 083110 -0500 (EST)