Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Skim milk 1/2 ts Vanilla
3 tb Sugar 1/8 ts Salt
1 ts Grated orange rind 2 Egg yolks

------------------RASPBERRY DESSERT SAUCE-----------------------
1 pk (10oz) frozen raspberries in 2 tb Water
Light syrup, thawed and 2 ts Cornstarch
Undrained

CUSTARD: Combine custard ingredients and stir until well blended.
Divide among 2 custard cups. Place cups in a pan and add hot water to
a depth of 1". Place in a 350F. oven; immediately reduce heat to
325F. Bake 1 hour and 10 minutes or until a knife inserted in center
comes out clean. Remove cups from pan and let cool. Cover and chill
at least 4 hours.

To serve, loosen edges of custard and invert onto serving plate.
Serve with raspberry dessert sauce.

Per serving: (1 custard and 2 tablespoons sauce) 221 cal., 6.4 g
protein, 5.5 g (22%) fat, 37.1 g carb., 3.3 g fiber, 220 mg chol., 1
mg iron, 203 mg sodium, 146 mg calcium

SAUCE: Drain raspberries, reserving syrup. Press raspberries through a
sieve, reserving puree, discard seeds. Combine water and cornstarch
in a saucepan; stir until blended. Stir in syrup and puree; bring to
a boil and cook 1 minute, stirring constantly. Pour into a bowl, let
cool. Makes 3/4 cup. Serving size 2 tablespoons.

Per 2 tablespoons: 52 cal., .4 g protein, .1 g (2%) fat, 13.2 g
carb., 3.3 g fiber, 0 mg chol., .3 mg iron, 0 mg sodium, 7 mg calcium.

Cooking Light 9-95 Carolyn Shaw 8-95
Submitted By CAROLYN SHAW On 09-07-95

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