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Blueberry Ricotta Baked Custard Cups

Ingredients:

  • 15oz container of part skim ricotta cheese
  • 1.5 tsp Splenda (4 packets)
  • 2.5 tsp vanilla extract
  • 4 large eggs
  • 3/4 cup wild (mini) blueberries

Instructions:

Preheat oven to 400F. Line 10 muffin wells with foil muffin cup liners. In a bowl, whisk together all ingredients, except berries, until smooth. Add berries into the “batter” then pour batter into muffin wells about 3/4 full. Bake for 25 minutes or until inserted toothpick comes out clean. Let cool in pan or cooling rack.

Recipe adapted from Gastric Sleeve Cookbook: The Complete Bariatric Recipes Guide and Cookbook by Sarah McCabe.

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