 |
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° F. oven for 12 to 15 minutes. Remove from the pan and cool.
Cut into small squares. 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. 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.
NUTRITIONAL INFORMATION per (1/2 cup) serving:
Food Exchanges per serving: 1 skim milk and 2 fat
|
|
