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Blueberry Custard Mold
in Diana's Recipe Book
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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 oz.) carton non-fat lemon yogurt, optional
Set aside 8 to 10 blueberries for garnish, if desired. Place remaining blueberries in blender container.
Set aside. 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. Pour into 5-cup mold. Chill until
set, several hours or overnight. To serve, unmold on platter. Garnish with yogurt and reserved berries,
|Date: July 6, 2002|