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Recipes > Desserts > Pies > Blueberry Torte

Blueberry Torte

This delicious torte is perfect for sunny summer barbeques!



1 1/2 cups all-purpose flour

1/2 cup sugar

1/2 teaspoon ground cinnamon

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup canola oil

2 large egg whites, lightly beaten

1 tablespoon melted butter

2 teaspoons vanilla extract, divided

1 large egg

2/3 cup low-fat sweetened condensed milk

2 tablespoons cornstarch

1 1/2 cups cups nonfat plain yogurt

Grated zest of 1 lemon

3 cups blueberries, preferably wild

Confectioners' sugar for dusting


Preheat oven to 300°F. Coat a 9-inch springform pan or 8-inch square cake pan with cooking spray.

Stir together flour, sugar, cinnamon, baking powder and salt in a mixing bowl with a fork. Add oil, egg whites, butter and 1 teaspoon vanilla; mix with a fork or your fingertips until well blended. Press into the bottom of the prepared pan.

Whisk together egg, condensed milk and cornstarch in a mixing bowl until smooth. Add yogurt and whisk until smooth. Blend in lemon zest and the remaining 1 teaspoon vanilla. Pour over the crust. Sprinkle blueberries evenly over the top. Bake the torte until the top is just set, 1 1/4 to 1 1/2 hours. (The center will quiver slightly when the pan is gently shaken.) Let cool in the pan on a rack. Loosen edges and remove the pan’s outer ring. Serve warm or chilled, dusted with confectioners’ sugar.

Source: eatingwell.com

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