Cream Cheese Brûlée with Raspberries

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 28%
  • Fat: 5.6g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 8.4g
  • Carbohydrate: 23.4g
  • Fiber: 1.7g
  • Cholesterol: 46mg
  • Iron: 0.6mg
  • Sodium: 242mg
  • Calcium: 181mg


  • 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


  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.
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