ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cream Cheese Brûlée with Raspberries

Yield 8 servings
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.

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

Nutrition 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

How to Make It

  1. 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.

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

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