INGREDIENTS

INSTRUCTIONS

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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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