8 servings

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.

How to Make It

Step 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.

Step 2

Spoon 1/2 cup cheese mixture into each of 8 (6-ounce) ramekins or custard cups. Cover and chill at least 4 hours.

Step 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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