Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ea Raspberries, fresh
3 ts Sugar

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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