I still have at least a pound of blueberries to use – and I noticed they’re on sale again this week. You know I’m going to get more. I can’t help myself. I need a berry intervention. This dessert tastes better than it looks. Mine came out kind of lumpy looking. It is sort of like a cheesecake with whole blueberries, but creamier. It’s nice because it can be served warm or chilled, which means that you can make it ahead if you’re busy. I think that the original recipe was from Cooking Light. I didn’t dust it with confectioner’s sugar to serve it, because I really don’t like things dusted with confectioner’s sugar. It’s so messy and usually makes things too sweet.
Creamy Blueberry Torte
1½ cups all-purpose flour
½ cup sugar
½ teaspoon ground cinnamon
1½ teaspoons baking powder
¼ teaspoon salt
¼ cup canola oil
2 large egg whites, lightly beaten
1 Tablespoon melted butter
2 teaspoons pure vanilla extract, divided
¼ cup egg substitute
2/3 cup non-fat sweetened condensed milk
2 Tablespoons cornstarch
1½ cups nonfat plain yogurt
grated zest of one lemon
3 cups blueberries
Preheat oven to 300 degrees. Spray a 9-inch springform pan with cooking spray.
In a medium bowl, whisk together flour, sugar, cinnamon, baking powder and salt. Add oil, egg whites, butter, and one teaspoon vanilla. Mix with a fork or your fingers until well blended. Press evenly into the bottom of the prepared pan.
In another bowl, whisk together the egg substitute, condensed milk, and cornstarch until smooth. Add yogurt and whisk until smooth. Stir in the lemon zest and remaining teaspoon of vanilla. Pour the mixture over the crust. Sprinkle blueberries evenly over the top. Bake the torte for 1¼ to 1½ hours or until the top is just set. Let cool in the pan on a rack. Loosen edges by sliding a knife around the torte, and remove the pan’s outer ring. Serve warm or chilled. Makes 12 servings at about 6 grams of fat/serving.