CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Desserts, Low-cal, Low-fat |
6 |
Servings |
INGREDIENTS
2 |
c |
Milk, non-fat |
2 |
tb |
Dry milk powder, non-fat |
3/4 |
c |
Egg substitute |
1/3 |
c |
Sugar |
1 |
ts |
Vanilla extract |
30 |
|
Raspberries, fresh |
3 |
ts |
Sugar |
INSTRUCTIONS
Preheat oven to 325. Gradually stir milk into milk powder. Stir in egg
substitute, 1/3 c sugar, and vanilla.
Place 5 raspberries in bottom of each of six 6-oz custard cups. Top with
custard mixture. Bake in pan filled with hot water to 1" depth about 35
minutes, until custard is set.
Chill. Sprinkle 1/2 t sugar over top of each custard and place cups on
baking sheet. Broil 4" from heat until sugar is caramelized.
Per serving: 141 cal, 127 mg sodium, 2 mg cholesterol, 2 g fat, 13% of
calories from fat, 25 g carbohydrates, 7 g protein.
From the Houston _Chronicle_ MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
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