Chocolate Custard With Fresh Raspberry Sauce

Butter flavored cooking spray
2 cups fat free half and half divided, Land Olakes or other brand
½ plus 2 tablespoons cup sugar
½ cup unsweetened cocoa
1 egg plus 2 egg whites
1- teaspoon vanilla or 1 teaspoon vanilla and 1 tablespoon coffee flavored liqueur – optional
6 six-oz. custard cups each bottoms and sides sprayed lightly with butter flavored cooking spray
1 recipe Fresh Raspberry Sauce
fresh raspberries for garnish – optional

1. Sift sugar together with cocoa into a small bowl. Combine 1 cup half and half with cocoa and sugar in small saucepan and over medium-low heat stirring frequently with a wire whisk until cocoa and sugar have completely dissolved, then remove from heat and set aside. Watch carefully while cooking as half and half will scorch easily.

2. Preheat oven to 325º F. Combine vanilla and coffee flavored liquor, if using with egg and whites in a medium bowl; beat well with a wire whisk. Add remaining cup fat free half and half and whisk all ingredients together until blended.

3. Gently whisk warm cocoa, half and half mixture into egg and half and half mixture and blend all ingredients together gently. Do not beat rapidly, as mixture will become foamy.

4. Pour mixture into prepared cups; place cups in a large, shallow pan. Add hot water to pan to a depth of 1 inch. Bake for 1 hour and 10 minutes or until a knife inserted near center comes out clean. Remove cups from water and let cool. Serve warm or cover and chill 8 hours.

5. To serve, loosen edges of custard with a knife. Place a dessert plate upside down on top of cup; invert custard onto plate. Drizzle Fresh Raspberry Sauce over top of custard and garnish with a few fresh raspberries.

Note: A small 1-quart soufflé dish or flan pan may be used instead of individual cups. Spray pan with cooking spray, pour mixture into pan and increase baking time to 1 hour and 45 minutes.

Yield: 3 cups or 6 1/2-cup servings at approximately 165 calories; 1.8 grams total fat; 0.8 gram saturated fat; 35 milligrams cholesterol; 30.3 grams carbohydrate; 2.4 dietary fiber; 5 grams protein; 111 milligrams sodium.

Fresh Raspberry Sauce
3 cups fresh or one 14-oz thawed frozen raspberries unsweetened
¼ cup water
¼ superfine or confectioners’ sugar or 2 packages Equal or Splendid brand sweetener
1 – 2 tablespoon kirsch or raspberry liquor – optional

1. Place raspberries and water in food processor or blender and purée until very smooth. Strain purée into a bowl, stirring and pressing gently through strainer to remove seeds and help drain juice. Whisk in sugar or sugar free sweetener into purée. Taste and add more sweet-ner or sugar if needed. Whisk in liquor if using. Cover and refrigerate until ready to use

Cooks Note; Blackberries, boysenberries, etc. can be substitute for raspberries if desired.

Yield: 1 ½ cups or 12 servings of 2 tablespoons at approximately 35 calories; 0 fat; 0 cholesterol; 8 grams carbohydrate; 1.4 grams dietary fiber; 0.3 gram protein; 0 sodium.

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