Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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 LIR119#DELPHI.COM On SUN,
21 JAN 1996 083110 -0500 (EST)

Browse by categories