This is a quick dessert or snack that my daughter loves, it's often a request for school lunches. And with a quick switch from sugar to sweetener, it is okay for my diabetic mom too!
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
229 Calories
Recipe Instructions
Step 1
To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
Step 2
Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
Step 3
Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.
Ingredients
½ teaspoon baking powder
4 eggs
¼ cup milk
¼ teaspoon ground allspice
¼ teaspoon ground cloves
⅓ cup heavy cream
1 teaspoon white sugar
½ cup chopped strawberries
½ cup blueberries
3 tablespoons rice flour
1 cup blackberries
¼ tablespoon ground cinnamon
2 tablespoons frozen grape juice concentrate, thawed
