Blueberry Torte Dessert

1. 1

   Preheat oven at 325 degrees.

2. 2

   Beat egg yolks and sugar until light.

3. 3

   Add almonds and mix.

4. 4

   In a separate mixing bowl, beat egg whites until stiff.

5. 5

   Fold egg whites into egg yolk mixture.

6. 6

   Line a 13 x 9 inch baking pan with waxed paper.

7. 7

   Pour batter into the pan and bake for 12 to 15 minutes.

8. 8

   Remove from the pan and cool.

9. 9

   Cut into small squares.

10. 10

    Blueberry Sauce:

11. 11

    Puree 1/2 cup of blueberries in a food processor or blender.

12. 12

    Dissolve cornstarch in cream.

13. 13

    Cook cream, remaining blueberries, and blueberry puree over low heat until thickened, about 5 minutes; let it cool.

14. 14

    Stir in sugar substitute.

15. 15

    To serve, line a serving dish with 1/2 of blueberry sauce and arrange cake squares over blueberry sauce.

16. 16

    Top with remaining sauce, spoon on yogurt, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.