1 cup raspberries
2 cups nonfat milk
2 tbsp nonfat powdered milk
¾ cup egg substitute
⅓ cup sugar
1 tsp vanilla
4 tsp brown sugar, packed
Preheat oven to 325 degrees F.
Gradually add powdered milk to liquid milk and mix until dissolved.
Add egg substitute, sugar, and vanilla and mix well.
Place raspberries evenly in the bottom of six, 6 to 8 oz. custard cups or desert bowls.
Pour mixture over raspberries.
Place custard cups in a baking dish filled with 1 inch of water for 30 to 40 minutes or until custard is set.
Sprinkle 1 tsp brown sugar over each cup.
Broil with tops 4 to 6 inches from heat for 2 to 3 minutes or until brown sugar is melted.
Serve immediately.
Sugar: 22g
:
Calcium: 175mg
Calories: 136kcal
Carbohydrates: 23g
Cholesterol: 6mg
Fat: 2g
Fiber: 1g
Iron: 1mg
Potassium: 290mg
Protein: 7g
Saturated Fat: 1g
Sodium: 116mg
Vitamin A: 283IU
Vitamin C: 6mg
