Blueberry Custard Supreme

1/2 cup fresh blueberries
2 tablespoons all-purpose flour
1-1/2 tablespoons granulated sugar
1/8 teaspoon salt
1/4 teaspoon ground cardamom
1/4 cup cholesterol-free egg substitute
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
3/4 cup reduced-fat (2%) milk
1 teaspoon powdered sugar

Preheat oven to 350°F. Spray 1-quart soufflé or casserole dish with
nonstick cooking spray. Distribute
blueberries over bottom of prepared dish.
Whisk flour, granulated sugar, salt and cardamom in small bowl. Add egg
substitute, lemon peel and vanilla; whisk until smooth and well blended.
Whisk in milk. Pour over blueberries.
Bake 30 minutes or until puffed, lightly browned and center is set. Cool
on wire rack. Serve warm or at room temperature. Sprinkle with powdered
sugar just before serving.

Blackberry Custard Supreme: Substitute fresh blackberries for
blueberries; proceed as directed.

Jenn in Middle Missouri

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