Berries with Vanilla Custard for Two Recipe
- 1/2 cup half-and-half cream
- 1 large egg yolk
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1. In a small saucepan, combine the cream, egg yolk and sugar. Cook and stir over medium heat until mixture reaches 160° and is thick enough to coat the back of a spoon. Remove from the heat; stir in vanilla. Chill until serving. Serve with raspberries. Yield: 2 servings.
1/2 cup: 166 calories, 9g fat (5g saturated fat), 132mg cholesterol, 34mg sodium, 16g carbohydrate (11g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch, 1/2 fruit.