| 1 | cup raspberries |
| 1/3 | cup sugar |
| 2 | tablespoons cornstarch |
| 1/4 | teaspoon salt |
| 2 | cups fat-free half-and-half or fat-free (skim) milk |
| 1/2 | teaspoon vanilla |
| 4 | teaspoons packed brown sugar |
| 1. | Place raspberries evenly in bottom of four 10-ounce custard cups or ramekins. |
| 2. | Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently. Stir in vanilla. Spoon over raspberries. |
| 3. | Set oven control to broil. Sprinkle 1 teaspoon brown sugar over mixture in each custard cup. Broil with tops 4 to 6 inches from heat 2 to 3 minutes or just until brown sugar is melted. Serve immediately. Cover and refrigerate any remaining desserts. |
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| This delicious recipe is a fruit-added version of crème brûlée. The original French dessert is exactly what its name implies--burnt cream. Sweetened and flavored cream, thickened with cornstarch, is broiled to impart a unique toasted flavor characteristic of this dessert. |
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| If raspberries aren't available, try blueberries, or sliced strawberries, peaches or nectarines. |
Nutrition Information:
170 ( 25 ); 3 g ( 1 g); 10 mg; 360 mg; 34 g ( 2 g); 4 g 4 %; 6 %; 16 %; 2 % 2 ; 1/2