Lemon Custards with Fresh Blueberry Sauce

If you are craving for a yummy desert then try out this recipe. In this recipe. Tofu, a high protein bean curd, along with the soy milk, gives these baked custards a velvety, smooth texture.

(Make 4 serves)

Amount Per Serving (1 prepared custard): 234 Calories, 11 g. Protein, 31 g. Carbohydrates, 1 g. Dietary Fiber, 7 g. Fat, 2 g. Saturated Fat, 159 mg. Cholesterol, 104 mg. Sodium

Ingredients:

• 2 tsp. of firmly packed brown sugar
• 1 tsp. of canola oil
• 1/2 cup pf silken or soft tofu
• 1 1/2 cups of low-fat vanilla soy milk (soya milk)
• 3 eggs
• 2 Tbsp. of firmly packed light brown sugar
• 2 Tbsp. of honey
• 1 tsp. of lemon zest
• 1/2 tsp. of vanilla extract
• 1/2 tsp. of lemon extract

For sauce

• 1/4 cup of all-fruit blueberry preserves
• 2 Tbsp. of fresh lemon juice
• 3/4 cup of fresh blueberries

Preparation:

• Preheat oven to 300 degrees F. Lightly coat each of four 3/4-cup ramekins with 1/4 tsp. of oil.
• Combine tofu and 1/2 cup of the soy milk in blender or food processor. Process for 30 seconds or until smooth.
• Whisk eggs in bowl until well blended. Stir in brown sugar, honey, lemon zest, vanilla extract and lemon extract. Add tofu mixture and remaining soy milk. Whisk until well blended.
• Divide custard mixture evenly among prepared ramekins. Arrange ramekins in large baking pan. Pour hot water into the pan to come halfway up the sides of ramekins. Bake for 50 minutes or until custards are set but the centers still jiggle slightly when the ramekins are gently shaken. Transfer ramekins from the water bath and let stand for 15 minutes at room temperature until custards are fully set. Cover and refrigerate until well chilled, at least 4 hours.
• To make blueberry sauce, in small bowl Whisk preserves and lemon juice until well blended. Stir in blueberries.
• To serve, loosen edges of custards with tip of knife and invert ramekins onto individual plates. Top with blueberry sauce.

Source : MayoClinic

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