Make the Crisps
Preheat oven to 350 degrees Fahrenheit. Grease 12 ramekins and divide blueberries among them.
In the bowl of an electric mixer, beat egg whites until soft peaks form. Remove from bowl and set aside.
In the same bowl, beat together egg yolks, milk, lemon juice and zest, flour, sugar, and Splenda. Fold in egg whites.
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.
What Cooks Are Saying
6 global ratings
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion6 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
Hi, can I use aluminum muffin pans instead of ramikins?
Sure
Is there a mistake in the recipe? Only the top baked; the rest remained liquid....
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!
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 :(
That's really disappointing. Did you substitute anything?
Fresh Can i make this with frozen bleuberries?
And how many days does it stay fresh?
Frozen blueberries are usually watery and wrinkled. It might not have the same look. It should last about a week.