Berries With Lemon Custard Sauce |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A nice, light and refreshing dessert. Good enough to serve to company. Ingredients:
6 ounces fat-free lemon yogurt |
2 egg yolks |
5 tablespoons sugar |
1 teaspoon cornstarch |
1 pinch salt |
2 tablespoons grated lemon zest |
1/3 cup fresh lemon juice |
1 cup 1% low-fat milk |
1/2 teaspoon vanilla |
2 cups fresh mixed berries or 2 cups frozen mixed berries |
4 sprigs fresh mint |
Directions:
1. Line a sieve with a coffee filter, spoon in the yogurt and let drain for about an hour in the refrigerator.
2. In a medium saucepan whisk together the egg yolks and sugar.
3. Add cornstarch, salt, 1 Tbsp lemon zest and lemon juice and whisk together.
4. Whisk in the milk over medium heat.
5. Switch to a wooden spoon and cook, stirring constantly, until custard is thickened to the consistency of a thin pudding – about 5-8 minutes.
6. Bring it up TO the boiling point but DO NOT let it boil.
7. Remove when it is thickened and immediately pour into a bowl.
8. Stir in vanilla, let mixture cool for 15 minutes.
9. Whisk in the yogurt cheese from first step and chill for at least 1/2 hour.
10. To serve, top berries with chilled custard sauce and garnish with the fresh mint and remaining lemon zest.
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