| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Diabetic, Tortes, Fruits | 6 | Servings | |
INGREDIENTS
| 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 |
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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