Baked Custard & Raspberry Puree
A nice ending to any meal!

Serves: 4

• 2 tablespoons brown sugar
• 1/8 teaspoon salt
• 1 cup evaporated skim milk
• 1/2 cup frozen egg substitute, thawed
• 1/2 teaspoon vanilla
• Nutmeg
• 1 - 10 ounce package frozen raspberries with syrup, thawed
Fresh fruit for garnish

Heat oven to 325 degrees F.

Combine brown sugar, salt, milk, egg product and vanilla and blend well. Place 4 ungreased 5-ounce custard cups in 9-inch square pan on oven rack. Pour custard mixture into custard cups. Pour boiling water into pan around custard cups to a depth of 1 inch.

Bake at 325 degrees F. for 30 to 35 minutes or until knife inserted in center comes out clean. To unmold, loosen edges with knife. Invert dessert plate on top of each custard cup. Quickly invert to release custard onto plate. Sprinkle with nutmeg.

Pour raspberries into food processor or blender. Cover and process until smooth. Strain to remove seeds. Spoon 2 tablespoons sauce on each plate around warm custard. Garnish with fresh fruit. Serve additional sauce at table.

Per Serving: 181 Calories; 4g Fat (17.3% calories from fat); 9g Protein; 29g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 204mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

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