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Recipe by Victoria Dwek

Lemon Blueberry Crisps

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Dairy Dairy
Medium Medium
12 Servings
Allergens
30 Minutes
Diets

Who said you need to stay away from dessert? Now you can even have seconds. At 58 calories each, this one is really too good to be true. Note that if you beat the egg whites until they’re stiff instead of soft, the consistency of the cake will be a little different. I liked it better the original way, but some taste testers liked the stiffer cake. Up to you!

Ingredients

Main ingredients

  • 1 pint blueberries

  • 2 eggs, separated

  • 2/3 cup milk or Gefen Soy Milk

  • 1/4 cup lemon juice

  • zest of 1 lemon

Directions

Make the Crisps

1.

Preheat oven to 350 degrees Fahrenheit. Grease 12 ramekins and divide blueberries among them.

2.

In the bowl of an electric mixer, beat egg whites until soft peaks form. Remove from bowl and set aside.

3.

In the same bowl, beat together egg yolks, milk, lemon juice and zest, flour, sugar, and Splenda. Fold in egg whites.

4.

Divide batter among ramekins, topping the blueberries. Bake in a water bath (use a baking pan with hot water coming up about halfway up the sides of the ramekins) for 20 minutes.

Lemon Blueberry Crisps

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Chani Mayerson
Chani Mayerson
6 years ago

Fresh Can i make this with frozen bleuberries?
And how many days does it stay fresh?

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Cnooymow{shman
Cnooymow{shman
Reply to  Chani Mayerson
6 years ago

Frozen blueberries are usually watery and wrinkled. It might not have the same look. It should last about a week.

devorah sternbuch
devorah sternbuch
6 years ago

advance prep Can this be made in advance and frozen?

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Cnooymow{shman
Cnooymow{shman
Reply to  devorah sternbuch
6 years ago

Probably not. It’s an egg whites separating type of deal, so it’s probably better not to .

devorah
devorah
2 years ago

Hi, can I use aluminum muffin pans instead of ramikins?

Raquel
Raquel
Reply to  devorah
2 years ago

Sure

sara
sara
3 years ago

Is there a mistake in the recipe? Only the top baked; the rest remained liquid….

Rachel
Rachel
3 years ago

These were fantastic! I skipped the blueberries and made them in bigger ramekins–It came out to 4 total. They also took longer to bake, and I let them sit in the water to cook down after I removed them from the oven. They were AMAZING. Totally felt indulgent and sweet, nothing skimpy about them! Couldn’t believe they were so low-calorie/low-fat, it was an amazing treat! Please keep these coming Vicotria!

Blima G
Blima G
5 years ago

the muffins wouldn’t bake no matter how long i kept them in the oven for. The tops got burnt but the bottoms stayed liquid. very disappointed 🙁

Chaia Frishman
Chaia Frishman
Reply to  Blima G
5 years ago

That’s really disappointing. Did you substitute anything?