Blueberry Custard Supreme
Makes 2 servings
|1/2||cup fresh blueberries|
|2||tablespoons all-purpose flour|
|1-1/2||tablespoons granulated sugar|
|1/4||teaspoon ground cardamom|
|1/4||cup cholesterol-free egg substitute|
|1||teaspoon grated lemon peel|
|3/4||cup reduced-fat (2%) milk|
|1||teaspoon powdered sugar|
- Preheat oven to 350°F. Spray 1-quart soufflé or casserole dish with nonstick cooking spray. Spread blueberries over bottom of prepared dish.
- Whisk flour, granulated sugar, cardamom and salt in small bowl. Add egg substitute, lemon peel and vanilla; whisk until smooth and well blended. Whisk in milk. Pour over blueberries.
- Bake 30 minutes or until puffed, lightly browned and center is set. Cool on wire rack. Serve warm or at room temperature. Sprinkle with powdered sugar just before serving.
Blackberry Custard Supreme
Substitute fresh blackberries for blueberries; proceed as directed.
|Saturated Fat||1 g|
|Total Fat||2 g|
|Calories from Fat||11 %|
Check out more recipes for Custards & Puddings