This recipe is an adaptation of Chef Bob Arniel’s Blueberry Cream Flan – both blueberries and black currants work well. It is one of my favourites!
A 1.5 cup (375 ml) all purpose flour
1/2 cup (125 ml) sugar
1/2 tsp (2.5 ml) baking powder
1/3 cup (75 ml) unsalted butter
2 egg whites
1 tsp vanilla
B 3 cups (750 ml) fresh or frozen black currants (or blueberries)
C 2 tbsp (30 ml) all purpose flour
2 cups (500 ml) low-fat plain yogourt
1 egg, lightly beaten
2/3 cup (150 ml) sugar
2 tsp (10 ml) grated orange or lemon zest
1 tsp (5 ml) vanilla
- Combine A in an electric mixer, with paddle. Mix well.
- Press into bottom of a 10″ springform pan. Sprinkle with black currants.
- Make topping by combining C. Pour over berries.
- Bake in a 350F oven for an hour or until golden.
5 g protein