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Ingredientes
- 3 x Large eggs, seperated
- 1 Tbsp. Sugar
- 1/3 c. Grnd almonds
- 2 1/2 c. Fresh blueberries
- 2 tsp Cornstarch
- 1/2 c. Whipping cream
- 2 pkt Sugar substitute
- 1/2 c. Vanilla yogurt
Direcciones
- Beat egg yolks and sugar till light. Add in almonds. Beat egg whites till stiff. Fold egg whites into egg yolk mix. Line a 13 x 9 inch baking pan with waxed paper. Pour batter into the pan. Bake in a 325 oven for 12 to 15 min. Remove from the pan and cold. Cut into small squares.
- To make blueberry sauce, puree 1/2 c blueberries in a food processor or possibly blender. Dissolve cornstarch in cream. Cook cream, remaining blueberries, and blueberry puree over low heat till thickened, about 5 min. Cold. 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.
- Yield: 6 each 1/2 c. servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 6 servings | |
| Calories 137 | |
| Calories from Fat 65 | 47% |
| Total Fat 7.42g | 9% |
| Saturated Fat 3.19g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 51mg | 2% |
| Potassium 135mg | 4% |
| Total Carbs 14.1g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 9.96g | 7% |
| Protein 4.96g | 8% |
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