Recipe adopted from the July/August issue of Glow magazine.
1 1/2 cups all purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/3 cup butter, softened
2 egg whites
1tsp pure vanilla extract
3 cups blueberries, fresh or frozen (not thawed)
2 tbsp all purpose flour
2 cups plain yogurt
1 egg, lightly beaten
2/3 cup granulated sugar
2 tsp lemon or orange zest
1 tsp vanilla extract
1. In a mixing bowl, combine flour, sugar, baking powder, butter, egge whites and vanilla and mix well. Press into the bottom of a 9-inch spring form or flan pan and sprinkle with blueberries.
2. In a bowl, sprinkle flour over yogurt. Add egg, sugar, zest and vanilla and mix untial smooth. Pour mixture over berries.
3. Bake in 350F oven for 60 to 70 minutes or until the topping turn golden. Serve warm or cold.
I found making hte flan mix into a dough and roll the rough into a flat round pan-cake works better when making the flan base. The orginal recipe called for a 10-inch cake mode, but I found the flan turn out too thin, so maybe a 9-in flan will work better with this recipe.
The traditional flan recipe uses sour cream instead of yogurt. I do find using yogurt taste lighter and less sour. The yogurt will not completely solifiy but rather like a soft custard. The combination of berry and orange zest is just wonderful.
I also tried to pair this flan with the Rigamarole White Wine of VQA Okanagan Vally. It’s an interesting pair. The wine is quite smooth but do not have the tard taste.