Blueberry Torte

http://www.eatingwell.com/recipes/blueberry_torte.html

From EatingWell:  July/August 1995

During August in Maine, one could happily survive on a diet of lobster, corn-on-the-cob and wild blueberries. Add blueberries to salads, cornmeal muffin mix, pancake batter or use them in simple desserts, such as this cheesecake-like torte.

12 servings | Active Time: 20 minutes | Total Time: 2 hours

Ingredients

• 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

Preparation

1. Preheat oven to 300°F. Coat a 9-inch springform pan or 8-inch square cake pan with cooking spray.
2. 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.
3. 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.

Nutrition

Per serving : 221 Calories; 6 g Fat; 1 g Sat; 1 g Mono; 23 mg Cholesterol; 37 g Carbohydrates; 5 g Protein; 1 g Fiber; 149 mg Sodium; 226 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 other carbohydrate, 1 fat