Strawberries and Raspberries in Custard Sauce

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 28%
  • Fat: 3.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.6g
  • Carbohydrate: 18.8g
  • Fiber: 3.3g
  • Cholesterol: 146mg
  • Iron: 0.8mg
  • Sodium: 37mg
  • Calcium: 103mg


  • 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)


  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.
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