• 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


  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)

Nutritional Information Per Serving:

Calories: 177
Fat: 10 grams
Sodium: 357 milligrams
Protein: 8 grams
Carbohydrates: 14 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1 Skim Milk; 2 Fat

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