Berries With Lemon Custard Sauce

Submitted by Mysterygirl

"A nice, light and refreshing dessert. Good enough to serve to company."

 

• Ready In: 1hr 45mins
• Ingredients: 11
• Serves: 4

ingredients

• 6 ounces fat-free lemon yogurt
• 2 egg yolks
• 5 tablespoons sugar
• 1 teaspoon cornstarch
• 1 pinch salt
• 2 tablespoons grated lemon zest
• 1⁄3 cup fresh lemon juice
• 1 cup 1% low-fat milk
• 1⁄2 teaspoon vanilla
• 2 cups fresh mixed berries or 2 cups frozen mixed berries
• 4 sprigs of fresh mint

directions

1. Line a sieve with a coffee filter, spoon in the yogurt and let drain for about an hour in the refrigerator.
2. In a medium saucepan whisk together the egg yolks and sugar.
3. Add cornstarch, salt, 1 Tbsp lemon zest and lemon juice and whisk together.
4. Whisk in the milk over medium heat.
5. Switch to a wooden spoon and cook, stirring constantly, until custard is thickened to the consistency of a thin pudding – about 5-8 minutes.
6. Bring it up TO the boiling point but DO NOT let it boil.
7. Remove when it is thickened and immediately pour into a bowl.
8. Stir in vanilla, let mixture cool for 15 minutes.
9. Whisk in the yogurt cheese from first step and chill for at least 1/2 hour.
10. To serve, top berries with chilled custard sauce and garnish with the fresh mint and remaining lemon zest.

Reviews

[ElaineAnn]

I used "lite" yogurt and half sugar/half Splenda. I figure this cut the grams of sugar by more than half. This custard sauce is yummy. Served over fresh strawberries, I have some left to top fresh raspberries too. Lemony and very refreshing sauce. I can think of a few other things to top with this versatile sauce. Made for Please Review My Recipe tag. Thanks for sharing MG!