Blueberry Torte Dessert

• 3 eggs separated
• 1 tablespoon sugar
• 1 cup ground almonds
• 2 1/2 cups fresh blueberries divided
• 2 teaspoons cornstarch
• 1/2 cup whipping cream
• 2 teaspoons sugar substitute Equal, Splenda
• 1/2 cup vanilla yogurt

1. Preheat oven at 325 degrees.
2. Beat egg yolks and sugar until light.
3. Add almonds and mix.
4. In a separate mixing bowl, beat egg whites until stiff.
5. Fold egg whites into egg yolk mixture.
6. Line a 13 x 9 inch baking pan with waxed paper.
7. Pour batter into the pan and bake for 12 to 15 minutes.
8. Remove from the pan and cool.
9. Cut into small squares.
10. Blueberry Sauce:
11. Puree 1/2 cup of blueberries in a food processor or blender.
12. Dissolve cornstarch in cream.
13. Cook cream, remaining blueberries, and blueberry puree over low heat until thickened, about 5 minutes; let it cool.
14. Stir in sugar substitute.
15. To serve, line a serving dish with 1/2 of blueberry sauce and arrange cake squares over blueberry sauce.
16. Top with remaining sauce, spoon on yogurt, and serve immediately.

eggs, sugar, ground almonds, blueberries, cornstarch, whipping cream, sugar substitute equal, vanilla yogurt

Taken from www.yummly.com/recipe/Blueberry-Torte-Dessert-1649942 (may not work)