Blueberry Clafouti

• 4 tablespoons butter
• 4 tablespoons Atkins baking mix, divided
• 3 (1/16 ounce) packets sugar substitute (I use Splenda)
• 1 pinch salt
• 2/3 cup heavy cream
• 1/3 cup water
• 3 large eggs
• 1/2 teaspoon almond extract
• 1 cup fresh blueberries or 1 cup frozen blueberries, patted dry

1. Heat oven to 350u0b0F.
2. Melt butter in 10-inch tart pan or 9-inch pie plate and coat sides (the extra butter will get used momentarily).
3. In medium bowl, stir together 3 tablespoons bake mix, sugar substitute and salt.
4. In small bowl whisk cream, water, eggs and almond extract. Pour in excess melted butter from pan.
5. Add liquid ingredients to dry ingredients and mix until smooth.
6. Toss blueberries with remaining 1 tablespoon bake mix; gently fold into batter.
7. Pour into prepared pan.
8. Bake 45 minutes or until golden and puffy.
9. Serve immediately.

butter, baking mix, packets sugar substitute, salt, heavy cream, water, eggs, almond extract, fresh blueberries

Taken from www.food.com/recipe/blueberry-clafouti-394238 (may not work)