Blackberry Orange Custard

This custard recipe can be made with any kind of fruit. It calls for blueberries, but I LOVE blackberries. It's rich, velvety and feels good in my pouchie.

1 cup blueberries (or anything else that goes with orange zest)

1 tablespoon orange zest

4 eggs, beaten

Pinch of salt

2/3 cup Splenda

1 teaspoon vanilla extract

1/3 cup fat-free half & half

1 cup milk

Preheat oven to 325 degrees. Place six 4-ounce custard cups or ramekins in a large baking dish. Divide blueberries and orange zest among them and set aside.In a large bowl whisk together the eggs, salt, Splenda, vanilla, half & half, and milk just until blended. Pour through a fine mesh sieve over the berries. (If you mix the preceding ingredients in a food processor or blender you don't have to strain.)Fill baking dish with hot water halfway up the sides of the cups. Bake for 25-40 minutes or until set, but still jiggly in the middle or a sharp knife inserted in the center comes out clean. Remove from water bath to a wire rack and cool. Cover and chill. Makes six servings.

Per Serving: 104 Cal; 6 g Protein; 6 g Tot Fat; 7 g Carb; 1 g Fiber; 5 g Sugar; 99 mg Sodium