Blueberry Flan
This recipe was adapted from Ann Lindsey’s Light Cooking:
Crust:
- 1 ½ c all purpose flour
- ½ c sugar
- 1 ½ tsp baking powder
- 1/3 c margarine, soft
- 2 egg whites
- 1 tsp vanilla
- 3c blueberries, fresh of frozen (unthawed)
Topping:
- 2 Tbs flour
- 2c low-fat plain yogurt (1% MF)
- 1 egg, lightly beaten
- 2/3 c sugar
- 2 tsp lemon or orange rind, grated
- 1 tsp vanilla
- Crust: Combine ingredients and mix well. Press into bottom of 10” spring form pan. Sprinkle with blueberries.
- Topping: In medium bowl, sprinkle flour over yogurt. Add remaining ingredients and mix until smooth. Pour over berries.
- Bake for 60-70 minutes at 350F or until golden brown.
Serve warm or cold. It’s wonderfully delicious either way! It also tastes great with sliced peaches or raspberries instead of blueberries.
Tags: Mom & Dad