Lemon Blueberry Crisps

2
(6)
  • Cooking and Prep: 30 m
  • Serves: 12
  • Contains:

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 (8)

Main ingredients

Start Cooking

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.



  • devorah

    Hi, can I use aluminum muffin pans instead of ramikins?
    Posted by SDevorah |2021-08-12 08:41:49
    Replies:
    Raquel Admin - Kosher.com Admin
    Sure
    Posted by raquel_kosher|August 20, 2021
    0
    1
  • sara

    Is there a mistake in the recipe? Only the top baked; the rest remained liquid....
    Posted by sarafeller |2020-10-08 21:02:10
    Replies:
    1
    0
  • sara

    Posted by sarafeller |2020-10-08 21:02:06
    Replies:
    0
    0
  • Rachel

    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!
    Posted by kosher cooking |2020-09-21 00:09:01
    Replies:
    0
    0
  • Blima G

    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 :(
    Posted by Blims |2018-09-27 21:19:50
    Replies:
    Chaia Frishman
    That's really disappointing. Did you substitute anything?
    Posted by Chaiaadmin|September 27, 2018
    0
    1
  • Esty

    Posted by Esty. |2018-09-18 00:55:04
    Replies:
    Chaia Frishman
    :( Why such a low rating Esty?
    Posted by Chaiaadmin|September 18, 2018
    Esty
    It did not come out right! I looked over the recipe a few times to make sure I did everything correctly, and I had. The top came out like a sponge cake, not a "crisp". It went straight into the garbage! All I was left with was a bunch of dirty ramekins.
    Posted by Esty.|September 20, 2018
    0
    2
  • tamar

    Posted by tamar101 |2018-08-03 16:15:19
    Replies:
    0
    0
  • Chani Mayerson

    Fresh

    Can i make this with frozen bleuberries? And how many days does it stay fresh?
    Posted by Mayerson123 |October 31, 2017
    Replies:
    Chaia Frishman
    Frozen blueberries are usually watery and wrinkled. It might not have the same look. It should last about a week.
    Posted by Chaiaadmin|November 1, 2017
    0
    1
  • devorah sternbuch

    advance prep

    Can this be made in advance and frozen?
    Posted by dsternbuch |September 28, 2017
    Replies:
    Chaia Frishman
    Probably not. It's an egg whites separating type of deal, so it's probably better not to .
    Posted by Chaiaadmin|September 28, 2017
    0
    1
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • devorah

    Hi, can I use aluminum muffin pans instead of ramikins?
    Posted by SDevorah |2021-08-12 08:41:49
    Replies:
    Raquel Admin - Kosher.com Admin
    Sure
    Posted by raquel_kosher|August 20, 2021
    0
    1
  • sara

    Is there a mistake in the recipe? Only the top baked; the rest remained liquid....
    Posted by sarafeller |2020-10-08 21:02:10
    Replies:
    1
    0
  • Rachel

    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!
    Posted by kosher cooking |2020-09-21 00:09:01
    Replies:
    0
    0
  • Blima G

    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 :(
    Posted by Blims |2018-09-27 21:19:50
    Replies:
    Chaia Frishman
    That's really disappointing. Did you substitute anything?
    Posted by Chaiaadmin|September 27, 2018
    0
    1
Please Log in to ask a question Write your question here POST
  • Chani Mayerson

    Fresh

    Can i make this with frozen bleuberries? And how many days does it stay fresh?
    Posted by Mayerson123 |October 31, 2017
    Replies:
    Chaia Frishman
    Frozen blueberries are usually watery and wrinkled. It might not have the same look. It should last about a week.
    Posted by Chaiaadmin|November 1, 2017
    0
    1
  • devorah sternbuch

    advance prep

    Can this be made in advance and frozen?
    Posted by dsternbuch |September 28, 2017
    Replies:
    Chaia Frishman
    Probably not. It's an egg whites separating type of deal, so it's probably better not to .
    Posted by Chaiaadmin|September 28, 2017
    0
    1

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