Lowfat Raspberry Creme Brulee

2 C. nonfat milk
2 T. nonfat dry milk powder
3/4 C. egg substitute
1/3 C. granulated sugar
1 tsp. vanilla extract
30 fresh raspberries
3 tsp. 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.

YIELD: 6 Servings