Monday, June 8, 2015

Raspberry Brulèe

2 cups heavy cream   
1 tbsp. cornstarch
1/2 cup Splenda®
2 egg whites, lightly beaten
1 tsp. vanilla   
4 oz. cream cheese
1/2 cup fresh raspberries

      Combine cream and cornstarch in double boiler until completely dissolved.  Add Splenda and egg whites.  Mix well.  Place double boiler over simmering water.  Cook, stirring constantly, until thickens.  Remove from heat.  Stir in vanilla.  Add cream cheese. Stir until mixture is smooth.  Fold in raspberries.  Divide among 8 ramekins.  Cover.  Chill 2 hours.  Broil until top browns.  Serve!

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