Cream Cheese Brûlée with Raspberries

recipe
This low-fat brûlée recipe is made with reduced-fat cream cheese, egg whites, and evaporated skimmed milk and topped with fresh raspberries.  Serve with a late-harvest California Riesling.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 177
Caloriesfromfat 28 %
Fat 5.6 g
Satfat 3.1 g
Monofat 2 g
Polyfat 0.3 g
Protein 8.4 g
Carbohydrate 23.4 g
Fiber 1.7 g
Cholesterol 46 mg
Iron 0.6 mg
Sodium 242 mg
Calcium 181 mg

Ingredients

1/3 cup firmly packed light brown sugar
2 tablespoons cornstarch
3 egg whites, lightly beaten
1 egg, lightly beaten
1 (12-ounce) can evaporated skimmed milk
1 teaspoon vanilla extract
1 (8-ounce) tub reduced-fat cream cheese
1 1/2 cups raspberries
8 teaspoons light brown sugar

Preparation

Combine first 5 ingredients in the top of a double boiler; stir well. Cook over simmering water 4 minutes or until thickened, stirring constantly with a wire whisk. Remove from heat; add vanilla and cream cheese, stirring until smooth. Gently fold in raspberries.

Spoon 1/2 cup cheese mixture into each of 8 (6-ounce) ramekins or custard cups. Cover and chill at least 4 hours.

Sprinkle each serving with 1 teaspoon brown sugar. Place ramekins on a baking sheet; broil 1 minute or until sugar melts. Serve immediately.

Note:

Jeanne Jones,

May 1996
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