baked blackberry custard | Silvaback Fitness

Cook time : 45mins

Serves 2

Per serving : 327kCal / Carbs 29g / Protein 28g / Fat 11g

2 eggs

1 1/2 tbsp rice malt syrup

125g natural yoghurt

1 tbsp vanilla protein powder (vegan if required)

1/2 lemon, zest grated

90g blackberries

2 tsp cocanut sugar

Start by preheating your oven to 200℃/395℉/Gas 6.
Combine eggs, rice malt syrup, yoghurt, protein powder and lemon zest in a blender or food processor and blend until smooth and a little frothy.
Divide the mixture between 2 ramekins and place them in a large oven proof stainless steel fry pan that’s filled to about ¾ of the way up the sides of the ramekins.
Place blackberries on top. Cover with the lid and bake for about 30 minutes or until set in the middle.
Carefully remove ramekins from the pot and allow to cool for 5 minutes. Sprinkle with coconut sugar before serving.