Title: Blueberry Cream Flan
Categories: Dessert Fruit Pie
Yield: 12 Servings
| KPRS05A |
| CRUST |
| 1 1/2 | c | All-purpose flour |
| 1 1/2 | ts | Baking powder |
| 1/2 | c | Granulated sugar |
| FILLING |
| 1/3 | c | Soft margarine |
| 1 | ts | Vanilla |
| 2 | tb | All-purpose flour* |
| 1 | | Egg, lightly beaten |
| 2 | ts | Grated lemon or orange rind |
| 2 | | Egg whites |
| 3 | c | Blueberries,fresh/frozen** |
| 2 | c | Low-fat plain yogurt |
| 2/3 | c | Granulated sugar |
| 1 | ts | Vanilla |
*The blueberries should not be thawed.
**Should leave this out and use a bit of potato flour or cake meal
instead.
In food processor or mixing bowl, combine flour, sugar, baking powder,
margarine, egg whites, and vanilla; mix well. Press into bottom of 10-inch
springform, flan, or square cake pan; sprinkle with blueberries. Topping:
In bowl, sprinkle flour over yogurt. Add egg, sugar, rind, and vanilla; mix
until smooth. Pour over berries. Bake in 350 F oven for 60 to 70 minutes or
until golden. Serve warm or cold. Per serving: 232 calories, 6 g fat, 25 mg
cholesterol, 89 mg sodium, 5 mg protein, 40 g carbohydrate