Ingredients
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
Preparation
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.
