DIABETIC BLUEBERRY DESSERT (Chef Kevin Enright Oakland Community College Culinary Arts)

3 eggs, separated
1 t. sugar
1/3 c. ground almonds
2 1/2 c. fresh blueberries
2 t. cornstarch
1/2 c. whipping cream
1 t. sugar substitute
1/2 c. vanilla yogurt

1.) Beat egg yolks and sugar until light. Add almonds. Beat egg whites until stiff. Fold egg whites into egg yolk mixture.
2.) Line a (9 x 13 inch) baking pan with waxed paper. Pour batter into the pan. Bake in a 325° oven for 12 to 15 minutes.
3.) Remove from the pan and cool. Cut into small squares.
4.) 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.
5.) 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.

Per serving: 206.4 calories; 14.4 g. fat (60.1% calories from fat); 6.6 g. protein; 14.9 g. carbohydrates; 137 mg. cholesterol; 54 mg. sodium. Exchanges: 1/2 lean meat; 1/2 fruit; 2 1/2 fat.

October, 2001, Menu Minder

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