Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  fresh raspberries -- (about 1 pint)
  2        tablespoons  sugar
  2          teaspoons  cornstarch
  1                     egg -- lightly beaten
  1                cup  skim milk
  2        tablespoons  low-fat sour cream
     1/2      teaspoon  vanilla extract
  1         tablespoon  plus 1 teaspoon brown sugar

Preparation:

Gently rinse raspberries; drain. Divide raspberries evenly among 4 (6 ounce) ovenproof ramekins or custard cups; set aside. Combine sugar and cornstarch in a small saucepan; stir well. Add egg; stir well. Gradually add milk, stirring well. Cook over low heat 12 minutes or until thickened, stirring constantly. Remove from heat; let cool 5 minutes. Add sour cream and vanilla; stir well. Spoon custard mixture evenly over raspberries. Place ramekins on a baking sheet. Sprinkle each with 1 teaspoon brown sugar. Broil 4 to 5 inches from heat 2 minutes or until sugar melts. Serve warm.

Nutritional Information:

109 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g Protein; 19g Carbohydrate; 49mg Cholesterol; 54mg Sodium