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.
Hi, can I use aluminum muffin pans instead of ramikins?
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.
advance prep Can this be made in advance and frozen?
Probably not. It’s an egg whites separating type of deal, so it’s probably better not to .