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.

Patsy Jamieson
Source: EatingWell Magazine, July/August 1995

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Recipe Summary

total:
2 hrs
Servings:
12
Nutrition Profile:
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Ingredients

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Directions

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

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  • 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.

Nutrition Facts

238 calories; protein 6g 12% DV; carbohydrates 39.6g 13% DV; exchange other carbs 2.5; dietary fiber 1.5g 6% DV; sugars 25.7g; fat 6.4g 10% DV; saturated fat 1.5g 7% DV; cholesterol 20.9mg 7% DV; vitamin a iu 119.5IU 2% DV; vitamin c 5.2mg 9% DV; folate 8.3mcg 2% DV; calcium 145.4mg 15% DV; iron 0.9mg 5% DV; magnesium 24.3mg 9% DV; potassium 304.4mg 9% DV; sodium 156mg 6% DV; thiamin 0.2mg 17% DV.

Reviews (1)

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Rating: 5 stars
10/24/2016
Phenomenal - light delicious and beautiful. I am going to have a dinner party just so I can make it for dessert. Read More