Ingredients:
2 tablespoons sugar
2 teaspoons cornstarch
1 cup skim milk
1 beaten egg
2 tablespoons light
dairy sour cream
1/2 teaspoon vanilla
3 cups fresh berries
(such as raspberries, blackberries, blueberries, or halved strawberries)
2 tablespoons sugar
Instructions:
For custard, in a small saucepan
thoroughly combine the first 2 tablespoons sugar and the cornstarch.
Add the milk and beaten egg.
Cook over medium heat stirring the mixture with a wooden spoon just until
mixture begins to bubble. (Do not overcook.)
Immediately pour the custard
out of the saucepan and into a small bowl; let mixture cool about 5 minutes.
Whisk the light sour cream
into the custard; add the vanilla. Cover and thoroughly chill the custard
for up to 24 hours.
At serving time, rinse the
berries; drain well. Divide berries evenly among four dessert dishes, custard
cups, or goblets. Spoon chilled custard over berries in dishes. (If necessary,
thin custard with a little milk before spooning over berries.)
Set desserts aside.
For topping, in a small skillet
or saucepan heat the remaining 2 tablespoons sugar over medium-high heat
until sugar just begins to melt, shaking skillet occasionally to heat evenly
(but do not stir).
Reduce heat to low and cook
until sugar is melted and golden, stirring as necessary with a wooden spoon
after sugar begins to melt.
Quickly drizzle the caramelized
sugar over each dessert serving. Serve immediately.
Servings: 4
Nutrition Facts:
Amount Per Serving:
Calories 150 g
Fat 2 g, Cholesterol 55
mg,
Sodium56 mg,
Courtesy Of: http://betterrecipes.bhg.com
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