2 egg yolks
1 tsp. cornstarch
1/2 c. nonfat dry milk powder
1/2 c. water
9 pkg. sugar substitute
1 env. unflavored gelatin
3 c. fresh blueberries
1 1/2 c. plain, lowfat yogurt

Combine egg yolks, cornstarch, milk and 1/4 cup water in saucepan. Cook over low heat, stirring constantly, about 5 minutes or until thickened. Remove from heat; stir in the sugar substitute.

In separate saucepan, sprinkle gelatin over remaining 1/4 cup water. Let soften 5 minutes. Cook over medium heat, stirring constantly until gelatin dissolves, about 5 minutes. Remove from heat. Combine egg and gelatin mixtures. Fold in blueberries and yogurt. Pour in custard cups. Chill 1 hour until set. Serve.