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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 107.2
  • Total Fat: 1.1 g
  • Cholesterol: 53.8 mg
  • Sodium: 29.9 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.3 g

View full nutritional breakdown of Blueberry Yogurt Cream Custard calories by ingredient
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Blueberry Yogurt Cream Custard

Submitted by: LIMASTAR

Introduction

This is actually a Whole Foods Blueberry Sour Cream Pie that I've modified by exchanging the Sour Cream for Non-Fat Greek Yogurt and making it as a custard by excluding the the pie crust called for in the original recipe. This cuts carbs & calories. Per the original recipe, change up the flavor by adding 1/4 tsp ground cinnamon or 1 tsp lemon zest. This is actually a Whole Foods Blueberry Sour Cream Pie that I've modified by exchanging the Sour Cream for Non-Fat Greek Yogurt and making it as a custard by excluding the the pie crust called for in the original recipe. This cuts carbs & calories. Per the original recipe, change up the flavor by adding 1/4 tsp ground cinnamon or 1 tsp lemon zest.
Number of Servings: 8

Ingredients

    1 Cup Non-fat Greek Yogurt
    1/2 Cup Sugar
    2 Lg Eggs
    1 tsp Vanilla
    1 Pint Blueberries, fresh
    Powdered Sugar for garnish

Directions

1. Preheat oven to 350 degree F.
2. In a medium bowl, wisk together Non-fat Greek Yogurt, Sugar, Eggs and Vanilla.
3. Gently stir in Blueberries.
4. Pour mixture evenly into 8 individual custard baking cups, or a pie pan.
5. In large pan, sufficient size for the individual custard cups or pie pan, place a tea towel on the bottom of pan and then place the filled custard cups or filled pie pan on top of the towel.
6. Pour hot water into the pan until water is half way up custard cups or pie pan.
7. Carefully move the pan with the custard cups/pie pan to the preheated oven and bake 55 to 65 minutes or until custard is slightly puffed and just set in the middle.
8. Cool custard to room temperature. If desired, chill before sprinkling with powdered sugar and serving.

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user LIMASTAR.





TAGS:  Desserts |

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