I found something irresistible while shopping this week: jumbo blueberries. And they were most definitely jumbo – almost the size of a grape. I like blueberries to begin with, but I was obsessed with these babies and needed to make something delicious, stat.
I satisfied my craving by topping my berries with a ridiculously simple custard, which allowed the fruit to be the star of the show. This is something you can whip up in almost no time and eat warm… but after chilling, I found that I liked it better cold.
The individual-sized portions make this blueberry custard recipe perfect for whipping up a fabulous dessert for yourself, or for entertaining guests.
This blueberry custard recipe is the kind of thing I now make in the evening and enjoy as part of my breakfast the next morning. It makes it a lot easier to wake up in the morning when you know you have a delicious and on-plan blueberry custard waiting for you, so give this a try as a side to this Crustless Quiche recipe!
Simple. Fast. Fresh. Scrumptious! This is what SlimGenics is all about, baby.
Greek Yogurt Blueberry Custard Recipe
- 2 eggs
- 8 ounces plain Greek yogurt
- 1/2 cup Splenda® granulated
- 1 teaspoon vanilla extract
- 2 cups blueberries, divided
Preheat oven to 350 degrees F.
Whisk eggs in a medium bowl. Add yogurt and whisk until fully combined and creamy. Add Splenda and vanilla. Whisk again. Toss 1 1/2 cups berries into mixture until coated.
Divide mixture between four ramekins and place on a baking sheet.
Bake in preheated oven for 20-30 minutes or until just set. Let cool, then refrigerate until chilled. Serve each custard with 2 tablespoons reserved fresh berries.
Makes 4 servings.