Light and Easy Recipes and Meal Ideas

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 the individual cupcake cavities.

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.