Triple Berry Custard Cups

Preparation Time: 20 minutes
Time to Table: 40 minutes
Makes: 12 servings

Ingredients:

1 package (15 ounces) refrigerated 9-inch pie crust with no "partially hydrogenated oil" in the ingredient list
2/3 cup fresh or frozen mixed fruit, cut into 1/4 to 1/2-inch pieces*
1/4 cup Better'n Eggs
1/4 cup fat-free half and half
5 teaspoons sugar
1/4 teaspoon vanilla

Directions:

Heat oven to 400ºF. Spray a 24-cup or two 12-cup miniature muffin pans with nonstick cooking spray. Unroll pie crusts. Using a 2 1/2-inch round cookie cutter, cut 12 circles from each pie crust; discard unused dough. Press circles into muffin cups; lightly prick each cup several times with fork.

Bake 5 to 6 minutes or until crusts are puffed and set. Reduce oven temperature to 325ºF.

Place a few pieces of fruit in each cup. In small bowl whisk together Better'n Eggs, fat-free half and half, sugar and vanilla until sugar is dissolved.

Carefully pour a small amount of egg mixture into each cup filling to the top edge of crust. Bake 12 to 14 minutes or until custard is almost set. Cool completely; remove from pan. Best served within 3 hours.

Tip: AllWhites can be used as a substitute for Better'n Eggs.

*Use your favorite fresh berries such as blackberries, strawberries, blueberries or raspberries. If using frozen fruit; thaw and drain completely.

Courtesy of Family Features