* Exported from MasterCook *

BLUEBERRY CUSTARD 'MUFFINS'

Recipe By :Judi, modified from Adelaide Daniels WW Cookery 1972
Serving Size : 12 Preparation Time :1:00
Categories : 5-10G Low Carb

Dessert Fruit


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tsp ground cinnamon
1/2 tsp ground mace
1/2 cup splenda -- divided
1 1/2 cups blueberries
6 whole large eggs -- slightly beaten
1 tbsp vanilla extract
1 1/2 cups Whipping Cream
1 1/2 cups water
3/8 tsp ground nutmeg

Combine spices and half of sweetener, sprinkle over blueberries, toss lightly to blend. Spoon into a buttered or pansprayed muffin pan, distributing evenly.
Combine egg, vanilla, cream, water and remaining sweetener; beat for 1 minute; Pour over blueberries; sprinkle with nutmeg. Bake uncovered at 325°F-160°C for about up to 45 minutes, until set (need to watch the timing, dependent on oven).


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Per Serving (excluding unknown items): 155 Calories; 14g Fat (77.0% calories from fat); 4g Protein; 5g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 45mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.


NOTES :> The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0