Today's Recipe 3/10/2012
Blueberry Popover
INGREDIENTS:
4
tablespoons butter
2 lemons, juiced
3/4 cup Fresh, washed blueberries
4 tablespoons brown sugar substitute
1 cup almond flour
1 cup heavy cream
6 eggs
ground nutmeg
2 lemons, juiced
3/4 cup Fresh, washed blueberries
4 tablespoons brown sugar substitute
1 cup almond flour
1 cup heavy cream
6 eggs
ground nutmeg
DIRECTIONS:
Put
the butter into a 15 or 16-inch round baking dish and heat in a preheated oven
at 400 degrees
for 10 minutes. Do not brown.
Meanwhile, squeeze the lemon juice over the blueberries and toss with brown sugar twin.
In a mixing bowl, combine the almond flour, cream, and eggs. Whisk briefly until barely together. Batter will be lumpy.
Remove the baking dish from the oven and pour in the batter. Scatter in the blueberries and top with remaining lemon juice-brown sugar mixture. Bake for 25 minutes until firm and puffy. Dust with a sprinkling of ground nutmeg and splenda and serve with warmed sugar free maple syrup.
Meanwhile, squeeze the lemon juice over the blueberries and toss with brown sugar twin.
In a mixing bowl, combine the almond flour, cream, and eggs. Whisk briefly until barely together. Batter will be lumpy.
Remove the baking dish from the oven and pour in the batter. Scatter in the blueberries and top with remaining lemon juice-brown sugar mixture. Bake for 25 minutes until firm and puffy. Dust with a sprinkling of ground nutmeg and splenda and serve with warmed sugar free maple syrup.
Comments
Post a Comment