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Blueberry Custard Supreme
Yield: Makes 2 servings
Ingredients:
1/2
cup fresh blueberries
2
tablespoons all-purpose flour
1-1/2
tablespoons granulated sugar
1/4
teaspoon ground cardamom
1/8
teaspoon salt
1/4
cup cholesterol-free egg substitute
1
teaspoon grated lemon peel
1/2
teaspoon vanilla
3/4
cup reduced-fat (2%) milk
1
teaspoon powdered sugar
Preparation:
1.
Preheat oven to 350°F. Spray 1-quart soufflé or casserole dish with nonstick cooking spray. Spread blueberries over bottom of prepared dish.
2.
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.
3.
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.
Nutritional Information:
| Serving Size: | |
| Fiber | 1 g |
| Carbohydrate | 27 g |
| Cholesterol | 7 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 11 % |
| Calories | 155 |
| Protein | 7 g |
| Sodium | 249 mg |
Dietary Exchange:
| Milk | 1/2 |
| Fruit | 1/2 |
| Starch | 1 |
This recipe appears in:
Custards & Puddings
