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Parve
Medium
40 Minutes
Diets 
Take any dessert and make it in personal skillets and you’ve got an instant winner. The individual pans will give each guest the feeling that the dessert was made especially for them. You’ll need six mini skillets, preferably cast iron.
6 eggs, separated
1/2 cup sugar
1 cup heavy cream or non-dairy whipped topping, such as Kineret Whipped Topping
1 cup Mishpacha Flour
6 tablespoons margarine
lemon cream, such as Baker’s Choice
blueberries
mint leaves
Beat egg whites in a mixing bowl, while slowly adding sugar, until peaks start to form. Slowly add cream and continue beating until stiff. Add egg yolks, then slowly add flour and beat until fully combined.
Preheat oven to 400 degrees Fahrenheit. Place one tablespoon margarine into each mini skillet.
Heat skillets in the oven until margarine begins to sizzle. Fill each with batter until almost full and bake for 25 minutes, until golden brown.
To serve, top generously with lemon cream, sprinkle with blueberries, dust with confectioners’ sugar and garnish with mint leaves.
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