Yield: 6 servings

2 cups nonfat milk
2 tablespoons nonfat dry milk powder
3/4 cup egg substitute
1/3 cup granulated sugar
1 teaspoon vanilla extract
30 fresh raspberries
3 teaspoons granulated sugar

Preheat oven to 325 degrees F.

Gradually stir milk into milk powder. Stir in egg substitute, 1/3 cup sugar and vanilla extract.

Place 5 raspberries in bottom of each of six 6-ounce custard cups. Top with custard mixture. Bake in pan filled with hot water to 1-inch depth about 35 minutes, until custard is set. Chill.

Sprinkle 1/2 teaspoon sugar over top of each custard and place cups on baking sheet. Broil 4 inches 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