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

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)

Preparation

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note