Summer fruit with sparkling custard sauce (hl)

6 Servings

Ingredients

Quantity Ingredient
1¼ cup 1% low-fat milk
½ cup Sugar
1 tablespoon Cornstarch
1 large Egg; lightly beaten
1 teaspoon Vanilla extract
¾ cup Brut champagne
1½ cup Fresh raspberries
3 mediums Nectarines; each cut into 8 wedges

Directions

Heat milk over medium-high heat in a heavy saucepan to 180 degrees or until tiny bubbles form around edge(do not boil). Remove from heat. Combine sugar and cornstarch in a medium heavy saucepan; add milk, stirring with a whisk.

Cook over medium heat 4 minutes or until thick, stirring constantly.

Gradually add hot milk mixture to egg in a bowl, stirring constantly with a whisk. Return milk mixture to the pan. Cook over medium-low heat 6 minutes or until thick, stirring constantly. Remove from heat. Pour into a bowl; stir in vanilla. Cover surface with plastic wrap; chill. Stir champagne into chilled custard, and serve with raspberries and nectarines.

Yield: 6 servings

Nutritional information: 185 calories and 2 grams of fat per serving Courtesy of "Cooking Light" Magazine Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHG017 Posted to MC-Recipe Digest V1 #800 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997

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