Ingredients
1
cup raspberries
1/3
cup sugar
2
tablespoons cornstarch
1/4
teaspoon salt
2
cups fat-free half-and-half or fat-free (skim) milk
1/2
teaspoon vanilla
4
teaspoons packed brown sugar
Preparation
Place raspberries evenly in bottom of four 10-ounce custard cups or ramekins.
Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently. Stir in vanilla. Spoon over raspberries.
Set oven control to broil. Sprinkle 1 teaspoon brown sugar over mixture in each custard cup. Broil with tops 4 to 6 inches from heat 2 to 3 minutes or just until brown sugar is melted. Serve immediately. Cover and refrigerate any remaining desserts.
