LOW-FAT BAKING : Laissez Les Bon Temps Brulee

There’s nothing more fattening than creme brulee, right? Wrong! In this recipe we’ve reduced the calories to 124, and eliminated the fat altogether simply by using nonfat milk in place of the rich cream that normally goes into the recipe (the addition of nonfat dry milk powder makes for a richer, fuller flavor), and by replacing egg yolks with nonfat egg substitute.

It is best to prepare creme brulee ahead of time to allow it to chill completely. After sprinkling sugar on top of the custard, place it close to the broiler so the sugar will caramelize quickly while the custard remains cold.

We used raspberries in this recipe, but it will still be delicious with another kind of fruit or, even, just by itself.

RASPBERRY CREME BRULEE

2 cups nonfat milk

2 tablespoons nonfat dry milk powder

3/4 cup thawed frozen egg substitute

1/3 cup plus 2 tablespoons sugar

1 teaspoon vanilla

30 fresh raspberries

Stir together 1/2 cup nonfat milk and nonfat milk powder until blended. Stir in remaining nonfat milk, egg substitute, 1/3 cup sugar and vanilla.

Place 5 raspberries in bottom of each of 6 (5-ounce) custard cups. Pour over custard mixture. Bake in pan filled with hot water to 1-inch depth in 325-degree oven about 35 minutes or until custard is set.

Chill. Sprinkle 1/2 teaspoon sugar over top of each custard. Place cups on baking sheet. Broil 4 inches from heat until sugar is caramelized. Makes 6 servings.

Each serving contains about:

124 calories; 102 mg sodium; 2 mg cholesterol; 0 fat; 24 grams carbohydrates; 7 grams protein; 0.61 gram fiber.