Light and easy meal ideas and recipes.

Blueberry Lemon Cream Breakfast Bombs

Calories: 166 WW Freestyle Points: 4
Nutrition
Blueberry Lemon Cream Breakfast Bombs

No artificial sweeteners used here. These are super creamy and light. I recommend using "Skim Plus" skim milk for these because it's creamier than regular skim milk, but regular skim milk is fine. Be sure to use Bisquick for the flour on the crust. If you use regular self-rising flour, they will taste like lemon cream calzones. Recipe makes 12 Breakfast Bombs.

 

You can find and purchase the Bisquick Heart Healthy Mix here.

Total Cook/Prep time: 60 minutes

Ingredients

  • For the crust:
  • 1 3/4 cup Heart Smart Bisquick mix (the white box)
  • 1 cup fat-free FAGE greek yogurt
  • For the filling:
  • 3 cups Skim Plus skim milk
  • 6 egg yolks
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1 tsp lemon extract
  • 1/4 cup cornstarch
  • 2 1/2 cups fresh blueberries

Directions

Start with the cream. In a medium sized pot, heat the skim milk on low heat - stirring occasionally with a wire whisk.

While it's heating, in a separate bowl, mix the egg yolks, sugar, vanilla, lemon extract and cornstarch

When the milk comes to a boil, remove the pot from the heat.

Slowly add the egg yolk mixture into the hot milk.

Return the pot to low heat, and stir the egg yolk/milk mixture with a wire whisk for 5 minutes - or until the mixture comes back to a boil.

The mixture will be silky. Remove it from the heat - it will thicken more after baking and cooling.

Set the mixture aside and mix in the blueberries.

Preheat oven to 350.

Spray a cupcake pan (12 cup sections) with cooking spray 

Prepare the crust by mixing the Bisquick and yogurt together in a bowl, until it forms a ball of dough.

Divide the dough in 12 peices. Form each peice into a small meatball shape.

Pat each ball into a flat disc shape and insert into individual cupcake sections.

Add the cream to each cup cake section. Fill it high because these will sink after baking.

Optional step: brush the dough edges with egg wash to give it a nicer appearance

Bake for 20 minutes.

Allow them to cool for 30 minutes before removing them from the cupcake tins.

RATING:  
  4.73 (11 reviews)
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