---------- Recipe via Meal-Master (tm) v8.02
  Categories: Diabetic, Tortes, Fruits
       Yield: 6 servings
       3    Eggs, seperated
       1 tb Sugar
     1/3 c  Ground almonds
   2 1/2 c  Fresh blueberries
       2 ts Cornstarch
     1/2 c  Whipping cream
       2 pk Sugar substitute
     1/2 c  Vanilla yogurt
     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
     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)