Orange custard with raspberry dessert sauce^

2 servings

Ingredients

Quantity Ingredient
¾ cup Skim milk
3 tablespoons Sugar
1 teaspoon Grated orange rind
1 pack (10oz) frozen raspberries in
Light syrup, thawed and
Undrained
½ teaspoon Vanilla
⅛ teaspoon Salt
2 Egg yolks
2 tablespoons Water
2 teaspoons Cornstarch

Directions

RASPBERRY DESSERT SAUCE

CUSTARD: Combine custard ingredients and stir until well blended.

Divide among 2 custard cups. Place cups in a pan and add hot water to a depth of 1". Place in a 350F. oven; immediately reduce heat to 325F. Bake 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove cups from pan and let cool. Cover and chill at least 4 hours.

To serve, loosen edges of custard and invert onto serving plate.

Serve with raspberry dessert sauce.

Per serving: (1 custard and 2 tablespoons sauce) 221 cal., 6⅖ g protein, 5½ g (22%) fat, 37⅒ g carb., 3.3 g fiber, 220 mg chol., 1 mg iron, 203 mg sodium, 146 mg calcium SAUCE: Drain raspberries, reserving syrup. Press raspberries through a sieve, reserving puree, discard seeds. Combine water and cornstarch in a saucepan; stir until blended. Stir in syrup and puree; bring to a boil and cook 1 minute, stirring constantly. Pour into a bowl, let cool. Makes ¾ cup. Serving size 2 tablespoons.

Per 2 tablespoons: 52 cal., ⅖ g protein, ⅒ g (2%) fat, 13⅕ g carb., 3.3 g fiber, 0 mg chol., .3 mg iron, 0 mg sodium, 7 mg calcium.

Cooking Light 9-95 Carolyn Shaw 8-95 Submitted By CAROLYN SHAW On 09-07-95

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