Here is a delicious dessert that is light and elegant--perfect when something sweet sounds yummy but you don't want anything too heavy. You do have to dedicate up to 15 minutes to stirring, but it's very easy to make and worth the stirring!
Any berries can be substituted for the raspberries.
2 cups fresh raspberries (about 1 pint)
2 tbls sugar
2 tsp cornstarch
1 egg, lightly beaten
1 cup skim milk
2 tbls low-fat sour cream
1/2 tsp vanilla
4 tsp brown sugar
Gently rinse raspberries. Drain & set on paper towels in refrigerator to dry while preparing custard.
Combine sugar and cornstarch in small saucepan; stir well. Add egg; stir well. Gradually stir in milk until smooth. Cook over medium heat 12-15 minutes, or until thickened, stirring constantly. Remove from heat; let cool 5 minutes. Add sour cream and vanilla; blend well.
Preheat broiler with top oven rack about 4" from broiler. Divide raspberries equally among 4 (6-ounce) ovenproof ramekins or custard cups. Spoon custard evenly over raspberries, allowing some berries to peak through custard. Place ramekins on baking sheet. Sprinkle 1 tsp brown sugar atop custard in each ramekin. Broil 2 minutes or until sugar melts.
Serve immediately.
Serves 4
Cal: 122
Protein: 4.4g
Fat: 2.6g
Carbs: 21g
Chol: 54g
Calcium: 105g
