SOURCE: Special Celebrations and Parties Cookbook by Betty Wedman,
M.S., R.D., copyright 1989, ISBN #0-13-004219-6. MM format by Ursula
R. Taylor.
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~ oven for 12 to 15 minutes.Remove from the pan and cool. Cut
into small squares.
To make blueberry sauce, puree 1/2 c 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.
Yield:6 each 1/2 cup servings.
Food exchanges per 1/2 cup serving:1 skim milk + 2 fats.
Nutritional information per 1/2 cup serving:177 calories, 6 g
protein, 14 g carbohydrate, 12 g fat, 357 mg sodium, 171 mg
potassium, 166 mg cholesterol. Submitted By LIR119@DELPHI.COM On SUN,
21 JAN 1996 083110 -0500 (EST)
