Seeking a quick, easy dessert that is not terribly unhealthy yet satisfies your sweet tooth?
Your toddler chef will love tossing the blueberries in and snacking on some simultaneously!
Recipe:
Makes approximately 10 cup size bowls
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8 large egg yolks
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4 large eggs
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1/2 cup stevia
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1 teaspoon vanilla extract
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1 1/2 cup whole fat coconut milk
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1 1/2 cup Good Karma Flaxmilk or non dairy milk
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Approximately 2 pints blueberries
Preheat the oven to 350°. Grease stove top safe paper cups in reusable. If paper, don’t worry about it and compost them later.
In a medium bowl, whisk the egg yolks with the eggs, stevia and vanilla. Whisk in the milk. Evenly divide the batter in the cups, then place approximately 10 blueberries in each cup.
Place in oven and bake for 30 minutes, or until just set. Remove from the oven and allow to cool a bit then serve warm.
