Blueberry Torte Dessert Recipe

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Blueberry Torte Dessert Recipe

 



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Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
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Blueberry Torte Dessert

 

Ingredients

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



 

Preparation

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. Submitted By [email protected] On SUN,
21 JAN 1996 083110 -0500 (EST)

 

 

Servings: 6

 

 

 

 


 

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