Try this sweet alternative to fat-and cholesterol-laden crème brûlée.
Recipe information
Yield
Serves 4
Ingredients
2 cups low-fat milk
3 tablespoons sugar
2 tablespoons instant tapioca
1 egg
1 cup raspberries
4 teaspoons brown sugar
Preparation
Step 1
Combine milk, sugar and tapioca in heavy small saucepan. Let stand 5 minutes. Whisk in egg. Stir over medium heat until mixture thickens and comes to boil. Cool.
Step 2
Divide raspberries among four 1/2-cup ramekins. Spoon tapioca over berries; smooth tops. Chill overnight.
Step 3
Preheat broiler. Sprinkle brown sugar over each pudding. Broil until brown sugar melts and bubbles. Serve.
Nutrition Per Serving
Per serving: calories
160; fat
4 g; sodium
78 mg; cholesterol
63 mg
#### Nutritional analysis provided by Bon Appétit
