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the low carb way

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Blueberry Custard

Posted by Solitary Dancer on June 24, 2008

Blueberry Custard
Recipe By :Kathy in MA
Serving Size : 8



5 eggs
1 cup heavy cream
1/4 cup DaVinci’s Sugar Free French Vanilla Syrup
3/4 cup water
1/3 cup blueberries — rinsed and drained
1 tbsp Splenda
cinnamon and nutmeg 1 pinch


Place eggs, cream, syrup and water in blender.

Blend on high for a minute.

Pour into individual custard cups or a pie plate. Scatter blueberries over the top (they’ll sink!)

Sprinkle with Splenda/spice mixture if using.

Set into baking pan filled 3/4″ deep with hot water.

Bake at 350°F-180°C for 40 minutes.

Cool completely on wire rack; chill.


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