Blueberry Torte Dessert

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.