On the Menu:
Raspberry Muffins
Strawberry Smoothie
Blueberry Pancakes
Blackberry BBQ Ribs
Strawberry Cake
Mixed Berry Sorbet
Blueberry Ice Cream
Strawberry Cobbler
Raspberry Custard
Strawberry Pie

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Raspberry Custard

Preheat oven to 350°F.

Place 1 tablespoon jam, then 6 berries in each of six 3/4 cup custard cups or ramekins. Whisk Splenda, eggs, yolks, vanilla and salt to blend in medium bowl. Heat half and half over medium heat until tiny bubbles form around edge of pan. Gradually whisk half and half into egg mixture.

Evenly divide custard mixture among cups with berries. Set cups into 13x9x2-inch baking pan. Pour enough hot water into baking pan to reach halfway up sides of cups. Place pan with custards in oven; bake until custards are just set in center, about 35 minutes.

Remove custards from water and cool 10 minutes. Refrigerate at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

234 Calories; 22g Fat; 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs

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