Ingredients

3 eggs, separated
1 Tbsp. sugar
1/3 C. ground almonds
Blueberry Sauce:
2-1/2 C. fresh blueberries
2 tsp. cornstarch
1/2 C. whipping cream
2 packages sugar substitute
1/2 C. vanilla yogurt

Cooking Instructions

Beat egg yolks and sugar until light. Add almonds. Beat egg whites until stiff. Fold egg whites into egg yolk mixture. Line a 13 by 9 inch baking pan with waxed paper. Pour batter into the pan. Bake at 325 degrees F. for 12 to 15 minutes. Remove from the pan and cool. Cut into small squares. To make blueberry sauce, puree 1/2 cup 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, and top with remaining sauce. Spoon the yogurt on top. Serve immediately.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: