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.

Makes 12 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 2 hours

EASE OF PREPARATION: Easy

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 nonfat plain yogurt
Grated zest of 1 lemon
3 cups blueberries, preferably wild
Confectioners’ sugar for dusting

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 INFORMATION: Per serving: 221 calories; 6 g fat (2 g sat, 1 g mono); 23 mg cholesterol; 37 g carbohydrate; 6 g protein; 1 g fiber; 149 mg sodium; 226 mg potassium.
2 1/2 Carbohydrate Servings