Cream Cheese Brulee With Raspberries
|Firmly packed light brown sugar||1⁄3 Cup (5.33 tbs)|
|Egg whites||3 , lightly beaten|
|Egg||1 , lightly beaten|
|Evaporated skimmed milk||12 Ounce (1 Can)|
|Vanilla extract||1 Teaspoon|
|Reduced fat cream cheese||8 Ounce (1 Tub)|
|Fresh raspberries||1 1⁄2 Cup (24 tbs)|
|Light brown sugar||8 Teaspoon (2 Tablespoons Plus 2 Teaspoons)|
Combine first 5 ingredients in the top of a double boiler; stir well.
Cook over simmering water 4 minutes or until thickened, stirring constantly with a wire whisk.
Remove from heat; add vanilla and cream cheese, stirring until smooth.
Gently fold in raspberries.
Spoon 1/2 cup cheese mixture into each of 8 (6-ounce) ramekins or custard cups.
Cover and chill at least 4 hours.
Sprinkle each serving with 1 teaspoon brown sugar.
Place ramekins on a baking sheet; broil 1 minute or until sugar melts.