There is nothing I love more than fresh berries. It seems we wait all winter long for the first crop of good berries to hit the stores. As soon as they do, I stock up! It’s a true joy watching my kids reach for a handful of fresh raspberries over a handful of chips or crackers. I’m sure I’m not alone here, right?
Sometimes you just want a little extra sumpin sumpin to have with your berries and this quick low sugar and low fat custard is the perfect accompaniment.
You may recall that I am an ambassador for Truvia® Brand products and have been using the Baking Blend in place of regular sugar in all of my baked concoctions lately. The beauty of this product is that it’s 75% less sugar, so there’s still a little sugar in there, but tastes as though it’s all sugar. I love using it in cookies, cakes and even this custard. It also makes a really great margarita mixer….that recipe is coming next month. 🙂
This recipe can be modified easily to suite your tastes. Instead of vanilla, you could add in bourbon or even some sweet marsala. Think creme anglaise – it’s not a stiff custard, more of a spoonable custard. This would also be a great addition to a quick Tiramisu! The possibilities are endless….or just eat it as is! Either way….YUM!
My husband and I had these custard cups for breakfast and it was a welcome change to the usual plain yogurt and fruit. They would also make a light and refreshing dessert as well. Top with a sprig of mint and it will be springtime in a bowl!
Greek Yogurt Custard with Fresh Berries
Ingredients
- 2 tablespoons Truvia® Baking Blend
- 2 teaspoons cornstarch
- ¾ cup fat-free milk
- 1 egg beaten
- ¼ cup Greek Yogurt
- 1 tablespoon vanilla extract
- ½ cup raspberries
Instructions
- In a heavy saucepan, stir the baking blend and cornstarch together. Add the milk stirring to combine. Place over medium heat and stir until the mixture begins to thicken, about 3-4 minutes. Don’t let it burn.
- Slowly pour half of the milk mixture into the egg stirring to prevent the egg from cooking. Pour the egg mixture back into the remaining milk mixture and stir to combine. Place back over the heat and cook until it coats the back of a spoon, about 2 minutes. Remove from the heat and stir in the yogurt and vanilla. Pour into 4 cups and top with plastic wrap so the wrap touches the custard. Refrigerate 6-24 hours. Remove and top with fresh fruit and serve immediately.
Notes
Nutrition
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Disclaimer: At the time of this post, I was a paid brand ambassador for Truvia® Brand of products. All opinions are my own.
Recipe By:
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
Overall time is off– 6 hours?
These are so pretty, Heather! And I love the idea of adding in some bourbon.
Gorgeous! perfect light dessert to curb my sweet tooth!
Do you think it would turn out okay to sub sugar for the sugar baking blend? We do the yogurt/granola thing a lot for breakfast and this would be a special treat. Never made a custard before 🙂
Yes for sure. Hope you enjoy it. Just remember to go low and slow so it doesn’t burn. Burnt custard is NO BUENO! 🙂