Recipe - Raspberry Creme Brulee

2 cup Milk, nonfat
2 tablespoon Dry milk powder, nonfat
Three fourths cup Egg substitute
1/3 cup Sugar
1 teaspoon Vanilla extract
30 Raspberries, fresh
3 teaspoon Sugar

Preheat oven to 325. Gradually stir milk into milk powder. Stir in egg
substitute, 1/3 cup sugar, and vanilla.

Place 5 raspberries in bottom of each of six 6oz 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 One half 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