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Blueberry Custard

3.4 from 5 reviews
Blueberry Custard
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 eggs
  • 1 packet of SweetLeaf stevia
  • 2 scoops Fat Flush Vanilla Whey
  • 2 cups cooked spaghetti squash
  • 1 cup frozen blueberries or berries of your choice
Instructions
  1. Blend eggs, stevia, whey protein and spaghetti squash until smooth. Pour mixture into a baking dish and top with blueberries. Bake in a 350F oven for 40 minutes or until top is golden brown. Cool for about 25 minutes.
 

Comments (13)

  • Nina Moreau February 7, 2017 - 8:03 pm Reply

    It looks yummy and all Phase friendly! My first Phase 2 carb as steel cut oats with frozen blueberries on top!

  • Bernice Zampano February 8, 2017 - 12:31 am Reply

    So easy to prep! I used fresh blueberries and sprinkled Hemp seeds in. All ready to bake while I shower in morning for a warm breakfast. May sprinkle chia seeds on top for a crunch. TIP: I usually cook 2 spaghetti squashes at once. Freeze in single portions (about a cup) so these types of meals are a snap!

    • Jessica May 13, 2017 - 3:28 pm Reply

      Good idea on the frozen spaghetti sauce! Thanks.

  • phyllis Gritts February 8, 2017 - 12:48 am Reply

    will the pea and rice protein work ? The picture shows the protein mix on top. Which way is correct

    • ffadmin February 8, 2017 - 4:16 pm Reply

      Hi Phyllis – They whey protein tends to work better for recipes like this. You can put the fruit on the bottom or top depending on your preference. Enjoy!

  • Lisa April 10, 2017 - 5:57 pm Reply

    wait…. the recipe says pour the whey, egg and spaghetti squash in first and top with the blueberries… whey does the picture show an actual cobbler and not spaghetti squash pudding…which is what the recipe is actually going to make???

    • ffadmin April 10, 2017 - 8:35 pm Reply

      Hi Lisa – Thanks for your comment! While this does have spaghetti squash it actually is what we would like to consider more of a cobbler. When it comes to Fat Flush recipes, we like to have a little fun and imagination — so this is our merely our take on a traditional cobbler recipe – of course, sans flour, sugar, etc. 🙂

  • Tiffany Sutphin April 19, 2017 - 11:09 pm Reply

    Mine turned out more like custard. I don’t know what I did wrong. It was still tasty though, kind of like a bread pudding.

    • Jeremy April 20, 2017 - 12:43 am Reply

      Tiffany I think that is what it comes out like. I just made it tonight and it came out with an almost pudding like consistency on the inside. I’m thinking about adding almond flour and less squash to thicken it up next time.

      • Tiffany Sutphin April 22, 2017 - 6:24 pm Reply

        Let me know how that turns out! I was thinking coconut flour too??

    • ffadmin April 20, 2017 - 8:16 pm Reply

      Thanks for all of your feedback. We have decided to change the name and photograph to more accurately depict how the recipes comes out – more of a custard/pudding than a cobbler!

      • Tiffany Sutphin April 22, 2017 - 6:22 pm Reply

        Yes that picture looks pretty darn close to how it came out! 😊 I made it again with strawberry rhubarb and with A lottle less squash and it was really good. It was like eating a fruity silky custard.

        • ffadmin April 24, 2017 - 4:42 pm Reply

          Awesome! Thanks for sharing Tiffany (our Fat Flush Chef) – your picture on FF Nation looked amazing!

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