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Lemon Blueberry Crisps

Dairy Dairy
12 Servings Serving Icon
30 Minutes Preferences Icon

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!



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.