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Strawberries and Raspberries in Custard Sauce

Yield 6 servings

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.