Each buttery pie crust holds berries suspended in a silky custard, providing a guiltless, yet decadent treat. Enjoy two custard cups per serving, just 101 calories!
Ingredients
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1 pkg.refrigerated 9-in pie crust with no ""partially hydrogenated oil"" in the ingredient list
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2/3 cupfresh or frozen mixed berries*
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1/4 cupBetter'n Eggs®**
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1/4 cupfat-free half and half
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5 tsp.sugar
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1/4 tsp.vanilla
Instructions
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Heat oven to 400°F. Spray a 24-cup or two 12-cup miniature muffin pans with nonstick cooking spray. Unroll pie crusts. Using a 2 ½-inch round cookie cutter, cut 12 circles from each pie crust; discard unused dough. Press circles into muffin cups; lightly prick each cup several times with fork.
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Bake 5 to 6 minutes or until crusts are puffed and set. Reduce oven temperature to 325°F.
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Place a few pieces of fruit in each cup. In small bowl whisk together Better’n Eggs, fat-free half and half, sugar and vanilla until sugar is dissolved.
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Carefully pour a small amount of egg mixture into each cup filling to the top edge of crust. Bake 12 to 14 minutes or until custard is almost set. Cool completely; remove from pan. Best served within 3 hours.
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*Use your favorite fresh berries such as blackberries, strawberries, blueberries or raspberries. If using frozen fruit; thaw and drain completely.
**AllWhites® can be used as a substitute for Better'n Eggs.
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