BLUEBERRY TORTE   

3 Eggs, separated
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

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 325F 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