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Raspberry Creme Brulee



  • 2 cups nonfat milk
  • 2 tablespoons nonfat dry milk powder
  • 3/4 cup egg substitute
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 30 fresh raspberries
  • 3 teaspoons granulated sugar
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  1. Heat oven to 325 degrees F.
  2. Gradually stir milk into milk powder. Stir in egg substitute, 1/3 cup sugar and vanilla extract.
  3. Place 5 raspberries in bottom of each of six 6-ounce custard cups. Top with custard mixture.
  4. Bake in pan filled with hot water to 1-inch depth for about 35 minutes, until custard is set.
  5. Chill.
  6. Sprinkle 1/2 teaspoon sugar over top of each custard and place cups on baking sheet.
  7. Broil 4 inches from heat until sugar is caramelized.

Yield: 6 servings

Per serving: 141 cal, 127 mg sodium, 2 mg cholesterol, 2 g fat, 13% of calories from fat, 25 g carbohydrates, 7 g protein


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