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FROSTY BLUEBERRY CUSTARD
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2
4
2
1
1
2
1
cups fresh or frozen blueberries
eggs
cups buttermilk
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/2 cup sugar
1/2 tablespoons lemon juice
envelopes unflavored gelatin
(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, if desired.
FROSTY BLUEBERRY CUSTARD
42
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