Berries & Vanilla Custard Cups
SERVINGS: 4 CUPS
This dessert combines smooth, homemade vanilla custard with fresh mixed berries,
offering a sweet, creamy bite without added sugar. It’s low in carbs, rich in protein
and healthy fats, and absolutely delicious.
Ingredients:
For Vanilla Custard
2 cups unsweetened almond milk (or any unsweetened milk alternative)
3 large egg yolks
2 tbsp arrowroot starch (or 1½ tbsp cornstarch if preferred)
¼ cup powdered monk fruit sweetener (or erythritol blend)
1 tsp pure vanilla extract
Pinch of sea salt
For the Berry Layer
1 cup fresh strawberries, sliced
½ cup blueberries
½ cup raspberries
1–2 tsp lemon juice
Optional: ½ tsp monk fruit sweetener (only if berries need a little extra sweetness)
Instructions
1. Make the Custard:
In a medium saucepan, whisk together egg yolks, sweetener, arrowroot starch, and salt until smooth. Slowly whisk in the almond milk, a little at a time, to avoid lumps.
Place over medium heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 8–10 minutes). Do not let it boil. Remove from heat and stir in vanilla extract. Pour into a bowl and press a piece of parchment or plastic wrap directly onto the surface to prevent skin from forming. Chill for 1–2 hours or until cold.
2. Prepare the Berries:
In a bowl, toss berries with lemon juice (and sweetener if needed). Let them sit for 10–15 minutes while custard chills.
3. Assemble:
Once chilled, spoon custard into 4 small glasses or ramekins. Top with a generous spoonful of the marinated berries. Garnish with mint leaves, a sprinkle of cinnamon, or a dusting of powdered monk fruit sweetener, if desired.
NUTRITION Per Serving % of Daily Value
Calories 95 —
Total Fat 3.8g —
Saturated Fat 0.8g —
Polyunsaturated Fat 0.7g —
Monounsaturated Fat 1.5g —
Trans Fat 0g —
Cholesterol 93mg —
Sodium 95mg ~4%
Total Carbohydrates 10.1g —
Dietary Fiber 2.4g —
Total Sugars 5.6g* —
Protein 3.7g —
Vitamin A 85mcg ~9%
Vitamin C 21mg ~23%
Vitamin D 0.1mcg ~1%
Potassium 190mg ~4%
Calcium 220mg ~17%
Iron 0.7mg ~4%
This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here
