Blueberry Torte Dessert

Ingredients

• 3 eggs, separated
• 1 tbsp sugar
• 1/3 cup ground almonds
• 2-1/2 cup fresh blueberries
• 2 tsp cornstarch
• 1/2 cup whipping cream
• 1 tsp sugar substitute
• 1/2 cup vanilla yogurt

Directions

1. Beat egg yolks and sugar until light. Add almonds. Beat egg whites until stiff. Fold egg whites into egg yolk mixture.
2. 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.
3. Remove from the pan and cool. Cut into small squares.
4. 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.
5. 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.

Recipe Yield: Servings: 6 (1 Serving = 1/2 cup)