Creamy Blueberry Torte

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
Cooking spray

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.

creamy blueberry torte3


0 Responses to “Creamy Blueberry Torte”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

More about me.

AddThis Feed Button

Follow me on Twitter


%d bloggers like this: