Strawberries and Raspberries in Custard Sauce

Recipe from

Cooking Light

Nutritional Information

Calories 127
Caloriesfromfat 28 %
Fat 3.9 g
Satfat 1.2 g
Monofat 1.4 g
Polyfat 0.7 g
Protein 4.6 g
Carbohydrate 18.8 g
Fiber 3.3 g
Cholesterol 146 mg
Iron 0.8 mg
Sodium 37 mg
Calcium 103 mg


1 1/2 cups skim milk
1/4 cup sugar
1 tablespoon all-purpose flour
4 egg yolks
3/4 teaspoon vanilla extract
1 1/2 cups halved strawberries
1 1/2 cups raspberries
Mint sprigs (optional)


Combine first 4 ingredients in the top of a double boiler. Cook over simmering water 38 minutes or until mixture thickens and coats a metal spoon, stirring constantly. Pour custard into a bowl, and stir in vanilla. Let custard sauce cool to room temperature. Cover and chill.

Spoon about 1/3 cup custard sauce into each of 6 stemmed glasses; add 1/4 cup strawberries and 1/4 cup raspberries to each glass. Garnish with mint, if desired.

Jane Reinsel,

Cooking Light

May 1996
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