Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Blueberry Torte Dessert
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- #61694
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 eggs, separated
1 tablespoon sugar
1/3 cup ground almonds
2 1/2 cups fresh blueberries
2 teaspoons cornstarch
1/2 cup whipping cream
1 teaspoon sugar substitute
1/2 cup vanilla yogurt
directions
For Torte: 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 degrees F oven for 12 to 15 minutes. Remove from the pan and cool. Cut into small squares.
For Blueberry Sauce: Puree 1/2 cup 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 half the blueberry sauce. Arrange cake squares over blueberry sauce. Top with remaining sauce. Spoon on yogurt. Serve immediately.
added by
potsandpans
nutrition data
Nutritional data has not been calculated yet.
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