Cooking Bug

Over the weekend, Christina inspired me to cook her dessert. It turned out incredibly but of course didn't look that great. I hope to put up a pic tonight. But here's the recipe. You can of course read Christina's recommendations.

Let me tell you, it was good!

Blueberry Yogurt Flan (from New Light Cooking by Anne Lindsay)

Crust:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp. baking powder
1/3 cup butter or soft margarine
2 egg whites
1 tsp vanilla
3 cups fresh or frozen blueberries (do not thaw frozen fruit)

Topping:
2 Tbsp. all-purpose flour
2 cups 1% or 2% plain yogurt
1 egg, lightly beaten
2/3 cup granulated sugar
2 tsp grated lemon or orange rind
1 tsp vanilla
2 tsp icing sugar

1. In food processor or bowl combine flour, sugar, baking powder, butter, egg whites and vanilla, mixing well. Press into bottom of lightly greased 10-inch springform or tart pan; sprinkle evenly with blueberries.

2. Topping: In bowl, sprinkle flour over yogurt. Add egg, sugar, lemoned rind and vanilla; mix until smooth. Pour over blueberries.

3. Bake in 350°F (180°C) oven for 60 to 70 minutes or until crust is golden. Serve warm or cold. If desired, sift icing sugar over top just before serving. Makes 12 servings. Can be made ahead, covered and refrigerated for up to 1 day.

Variations: substitute 2 cups fresh or frozen (not thawed) cranberries OR 3 cups fresh or one 10 oz. (300 g) package individually frozen raspberries.