Blueberry custard puddings

Author: Kerrie Ray - Food Writer, Home Economist

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Satisfy your sweet tooth with this dietitian-approved, low-kilojoule dessert that's also great for bones!

Serves: 6

Time to make: 15 mins , plus 1 hr chilling

Hands-on time: 10 mins

Ingredients

More weights & measures

½ cup reduced-fat milk
375ml can light evaporated milk
2 tablespoons custard powder
¹⁄³ cup sugar
1 teaspoon vanilla bean paste
²⁄³ cup reduced-fat plain yoghurt
1¹⁄³ cups frozen blueberries

Instructions

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1 Place milks, custard powder, sugar and vanilla bean paste in a bowl, whisking to combine. Transfer mixture to a saucepan and cook, stirring constantly, over medium heat for 5 minutes or until thickened.

2 Remove pan from heat and allow custard to cool slightly. Add half the yoghurt, stirring to combine.

3 Divide three quarters of the blueberries among six serving glasses. Pour over half the custard, sprinkle over remaining berries, then top with remaining custard. Chill glasses in fridge for at least 1 hour or until custard is set.

4 When ready to serve, remove from fridge and serve topped with remaining yoghurt.

Nutrition Info (per serve)

Calories 141 cal

Kilojoules 588 kJ

Protein 7.7 g

Total fat 0.5 g

Saturated fat 0.3 g

Carbohydrates 26.3 g

Sugar 25.5 g

Dietary fibre 0.7 g

Sodium 87 mg

Calcium 250 mg

Iron 0.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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