Blueberry cream flan
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| ½ | cup | Granulated sugar |
| ⅓ | cup | Soft margarine |
| 1 | teaspoon | Vanilla |
| 2 | tablespoons | All-purpose flour* |
| 1 | Egg, lightly beaten | |
| 2 | teaspoons | Grated lemon or orange rind |
| 2 | Egg whites | |
| 3 | cups | Blueberries,fresh/frozen** |
| 2 | cups | Low-fat plain yogurt |
| ⅔ | cup | Granulated sugar |
| 1 | teaspoon | Vanilla |
Directions
KPRS05A
CRUST
FILLING
*The blueberries should not be thawed. **Should leave this out and use a bit of potato flour or cake meal instead.
In food processor or mixing bowl, combine flour, sugar, baking powder, margarine, egg whites, and vanilla; mix well. Press into bottom of 10-inch springform, flan, or square cake pan; sprinkle with blueberries. Topping: In bowl, sprinkle flour over yogurt. Add egg, sugar, rind, and vanilla; mix until smooth. Pour over berries. Bake in 350 F oven for 60 to 70 minutes or until golden. Serve warm or cold. Per serving: 232 calories, 6 g fat, 25 mg cholesterol, 89 mg sodium, 5 mg protein, 40 g carbohydrate Posted to MM-Recipes Digest V3 #190 Date: 07/03/96
From: eboyd@...