It's berry season now and we got a hold of some fat fresh blueberries during the week. After eating our fill out of hand, I used the rest to make this simple cheesecake type dessert. It looks quite rich but only has 227 calories and 6 g of fat per serving so you can eat a slice or two and still fit into that bikini.
Blueberry Yogurt Flan (from New Light Cooking by Anne Lindsay)
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp. baking powder
1/3 cup butter or soft margerine
2 egg whites
1 tsp vanilla
3 cups fresh or frozen blueberries (do not thaw frozen fruit)
2 Tbsp. all-purpose flour
2 cups 1% or 2% plain yogurt
1 egg, lightly beaten
2/3 cup granulated sugar
2 tsp grated lemon or orange rind
1 tsp vanilla
2 tsp icing sugar
1. In food processor or bowl combine flour, sugar, baking powder, butter, egg whites and vanilla, mixing well. Press into bottom of lightly greased 10-inch springform or tart pan; sprinkle evenly with blueberries.
2. Topping: In bowl, sprinkle flour over yogurt. Add egg, sugar, lemond rind and vanilla; mix until smooth. Pour over blueberries.
3. Bake in 350°F (180°C) oven for 60 to 70 minutes or until crust is golden. Serve warm or cold. If desired, sift icing sugar over top just before serving. Makes 12 servings. Can be made ahead, covered and refrigerated for up to 1 day.
Varations: substitute 2 cups fresh or frozen (not thawed) cranberries OR 3 cups fresh or one 10 oz. (300 g) package individually frozen raspberries.