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 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.