Blueberry Torte Dessert Recipe

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.

nutrition data

Nutritional data has not been calculated yet.

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