Blueberry Custard Bars

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 tsp Thm pure stevia extract, Powder

• Baking & Spices

  • 1/4 tsp Baking powder
  • 3/4 cup Briana's baking mix
  • 2 tbsp Oat fiber
  • 1/8 tsp Salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 4 tbsp Butter, salted
  • 1/2 cup Heavy whipping cream
  • 2 tbsp Sour cream or greek yogurt

• Other

  • 1 T THM Super Sweet Blend

Found on briana-thomas.com

Description

Ingredients

• ¾ cup Brianas Baking Mix*
• 1 T THM Super Sweet Blend
• ¼ tsp. baking powder
• 4 T salted butter, room temperature
• 2 T sour cream or Greek yogurt
• ½ cup heavy whipping cream
• 2 eggs
• 2 T oat fiber (use gluten free if necessary)
• ½ tsp. vanilla extract
• ¼ tsp. THM Pure Stevia Extract Powder
• ⅛ tsp. salt
• 3 cups blueberries (I used fresh, but frozen would work as well. Thaw and drain them and expect your custard to be purple.)

Directions

• Whisk the dry ingredients for the crust together. Add the butter and sour cream and mix with a hand mixer until crumbs form. Set aside 3-4 T of crumbs for topping the custard and press the remainder into a greased 9-inch pie plate. Bake at 350 degrees for 7 minutes.
• Meanwhile, mix the cream, eggs, oat fiber, vanilla, stevia, and salt together. Fold in the blueberries. Pour this mixture onto the hot crust when it comes out of the oven and use a spatula to distribute the blueberries evenly. Top with the reserved crumbs. Return the custard to the oven at 350 degrees for 23-25 minutes or until set. Serve warm with ice cream or whipped cream, or refrigerate and serve cold. Yields 6-8 servings