Recipe: Lemon Blueberry Cream

Servings: 2

Ingredients:

• 1/8 cup fresh blueberries
• ¾ cup heavy cream
• ¼ cup lemon curd
• 2 egg whites
• 1 Tbsp caster (superfine) sugar

Directions:

1. Preheat oven to 300° F.
2. Divide blueberries between two ramekins. In a small saucepan, heat the cream gently until the edges bubble. Stir in lemon curd.
3. Whisk sugar and egg whites in a bowl until well blended. Gradually whisk the cream mixture into the eggs. Divide the mixture evenly between the two ramekins. Place the ramekins in a shallow roasting pan filled with boiling water to a depth of approximately 1 inch. Bake 25–30 minutes or until set.
4. Remove from oven and set aside to cool. Refrigerate 1 hour or overnight.

*Nutrient analysis not available. High calorie, high protein, low potassium, low phosphate.