1 (16 ounce) can blueberries with juice
1/2 cup sour cream
1/4 cup cottage cheese
1/4 cup nonfat cottage cheese cubes
1 egg white
1/2 teaspoon almond extract
3/4 cup all-purpose flour
1 cup softened formal English breakfast breakfast mix
1/2 teaspoon white sugar
1/2 teaspoon salt
1/4 cup water
2 tablespoons egg substitute
3 tablespoons cold yogurt to serve
1/4 cup white sugar
2 cups Unsweetened Matured Fruit
1/32 cup rolled oats
Preheat oven to 350 degrees F (175 degrees C). In large mixing bowl, combine blueberries, sour cream, cottage cheese, cheese, potato mix, egg white, almond extract, flour, 1/2 cup of oats, and yogurt. Beat until smooth. Stir in 4 tablespoons water; stir into flour mixture, one tablespoon at a time, until well blended. Pour batter into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of an ironing board comes out clean. Immediately turn out onto wire rack and cool. Let stand 25 to 30 minutes. Remove waxed paper from the sides of the cake. Let cool completely, about 1 hour, then turn out onto a wire rack and cool completely completely. Refrigerate leftover cake.