Blueberry Orange Custard
In a large bowl whisk together the eggs, salt, Splenda, vanilla, half & half, and milk just until blended. Pour through a fine mesh sieve over the berries. (If you mix the preceding ingredients in a food processor or blender you don't have to strain.)
Fill baking dish with hot water halfway up the sides of the cups. Bake for 25-40 minutes or until set, but still jiggly in the middle or a sharp knife inserted in the center comes out clean. Remove from water bath to a wire rack and cool. Cover and chill. Makes six servings.
Per Serving:
104 Cal;
6 g Protein;
6 g Tot Fat;
7 g Carb;
1 g Fiber;
5 g Sugar;
99 mg Sodium
This silky custard is studded with these blue jewels and speckled with the bright orange zest. You could use blackberries, raspberries, or diced fresh peaches or nectarines in this also. What a treat...and very pouch-friendly.
1 cup blueberries
1 tablespoon orange zest
4 eggs, beaten
Pinch of salt
2/3 cup Splenda
1 teaspoon vanilla extract
1/3 cup fat-free half & half
1 cup milk
Preheat oven to 325 degrees. Place six 4-ounce custard cups or ramekins in a large baking dish. Divide blueberries and orange zest among them and set aside.1 cup blueberries
1 tablespoon orange zest
4 eggs, beaten
Pinch of salt
2/3 cup Splenda
1 teaspoon vanilla extract
1/3 cup fat-free half & half
1 cup milk
In a large bowl whisk together the eggs, salt, Splenda, vanilla, half & half, and milk just until blended. Pour through a fine mesh sieve over the berries. (If you mix the preceding ingredients in a food processor or blender you don't have to strain.)
Fill baking dish with hot water halfway up the sides of the cups. Bake for 25-40 minutes or until set, but still jiggly in the middle or a sharp knife inserted in the center comes out clean. Remove from water bath to a wire rack and cool. Cover and chill. Makes six servings.
Per Serving:
104 Cal;
6 g Protein;
6 g Tot Fat;
7 g Carb;
1 g Fiber;
5 g Sugar;
99 mg Sodium
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