Categories: Desserts, Low-cal, Low-fat 
      Yield: 6 servings 
  
      2 c  Milk, non-fat 
      2 tb Dry milk powder, non-fat 
    3/4 c  Egg substitute 
    1/3 c  Sugar 
      1 ts Vanilla extract 
     30 ea Raspberries, fresh 
      3 ts Sugar 
  
  Preheat oven to 325.  Gradually stir milk into milk powder. Stir in egg 
  substitute, 1/3 c sugar, and vanilla. 
   
  Place 5 raspberries in bottom of each of six 6-oz custard cups. Top with 
  custard mixture. Bake in pan filled with hot water to 1" depth about 35 
  minutes, until custard is set. 
   
  Chill. Sprinkle 1/2 t sugar over top of each custard and place cups on 
  baking sheet.  Broil 4" from heat until sugar is caramelized. 
   
  Per serving: 141 cal, 127 mg sodium, 2 mg cholesterol, 2 g fat, 13% of 
  calories from fat, 25 g carbohydrates, 7 g protein. 
   
  From the Houston _Chronicle_ MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 
  71511,2253, GT Cookbook echo moderator at net/node 004/005