| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Frosty Blueberry Custard

2 cups fresh or frozen blueberries
4 large eggs
2 cups buttermilk
1/2 cup granulated sugar
1 1/2 tablespoons lemon juice
2 envelopes unflavored gelatin
1 (8-ounce) carton non-fat lemon yogurt, optional

1. Set aside 8 to 10 blueberries for garnish, if desired. Place remaining blueberries in blender container. Set aside.
2. In medium saucepan, beat together eggs, buttermilk, sugar, and juice until blended. Sprinkle with gelatin. Let stand 1 minute. Cook over low heat, stirring constantly, until mixture just coats a metal spoon with a thin film and reaches 160°F. Pour over berries in blender container. Cover. Blend at high speed until well blended, about 30 seconds.
3. Pour into 5 cup mold. Chill until set, several hours or overnight.
4. To serve, unmold on platter. Garnish with yogurt and reserved berries, if desired.

Makes 6 servings.

Recipe and photograph provided courtesy of the American Egg Board.