Blueberry-orange Custard
BLUEBERRY-ORANGE CUSTARD
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.
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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Beth
Little Victories; Grand Rapids, MI
Bariatric Support Group
CherishedTeddyBear-(TT Bear Lover)
The Poetry of Milady
New Beginnings: My Journey to LIFE
359(BMI: 57.9)/ 143(BMI: 23.1)
Highest/Current
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 216 lbs GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbadder removal: 06/09/08-Dr Randal Baker
"...if we pay attention to the fact that we can move,
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there is cause for joy."
-Geneen Roth
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