Serves: 8
Total Calories: 130
Place raspberries evenly in bottom of four 10-ounce custard cups or ramekins. Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently. Stir in vanilla. Spoon over raspberries. Set oven control to broil. Sprinkle 1 teaspoon brown sugar over mixture in each custard cup. Broil with tops 4 to 6 inches from heat 2 to 3 minutes or just until brown sugar is melted. Serve immediately. Cover and refrigerate any remaining desserts.
1 Serving: Calories 180 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 2mg Sodium 210mg Carbohydrate 43g (Dietary Fiber 2g) Protein 4g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Raspberry Brûlée recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
