Blueberry Torte Dessert Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3: Eggs, seperated
1 tbsp: Sugar,
1/3 cup: Ground almonds,
2 1/2 cup: Fresh blueberries,
2 tsp: Cornstarch,
1/2 cup: Whipping cream,
2 package: Sugar substitute,
1/2 cup: Vanilla yogurt,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp