---------- Recipe via Meal-Master (tm) v8.02
Title: BLUEBERRY TORTE DESSERT
Categories: Diabetic, Tortes, Fruits
Yield: 6 servings
3 Eggs, seperated
1 tb Sugar
1/3 c Ground almonds
2-1/2 c Fresh blueberries
2 ts Cornstarch
1/2 c Whipping cream
2 pk Sugar substitute
1/2 c 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 13x9 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)
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