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