Blueberry Torte Dessert-DB
From Diabetic Gourmet Magazine / https://diabeticgourmet.com Recipe Yield: 6 (1 Serving = 1/2 cup) Servings Ingredients 3 eggs, separated 1 tbsp sugar 1/3 cup ground almonds 2-1/2 cup fresh blueberries 2 tsp cornstarch 1/2 cup whipping cream 1 tsp sugar substitute 1/2 cup vanilla yogurt Directions 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 325F oven for 12 to 15 minutes. Remove from the pan and cool. Cut into small squares. To make 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 1/2 of blueberry sauce; arrange cake squares over blueberry sauce. Top with remaining sauce. Spoon on yogurt. Serve immediately. Nutritional Information Per Serving: Calories: 177 Fat: 10 grams Sodium: 357 milligrams Protein: 8 grams Carbohydrates: 14 grams Diabetic Exchanges: 1 Skim Milk; 2 Fat "Speak in such a way that others love to listen to you. Listen in such a way that others love to speak to you." 🙏 I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar 😘 _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
