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Cream Cheese Brulee With Raspberries

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  Firmly packed light brown sugar 1⁄3 Cup (5.33 tbs)
  Cornstarch 2 Tablespoon
  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1334 Calories from Fat 78

% Daily Value*

Total Fat 9 g13.7%

Saturated Fat 3.1 g15.3%

Trans Fat 0 g

Cholesterol 310.7 mg103.6%

Sodium 2312.9 mg96.4%

Total Carbohydrates 235 g78.5%

Dietary Fiber 15 g60%

Sugars 185.2 g

Protein 78 g156.5%

Vitamin A 32.8% Vitamin C 99%

Calcium 190.9% Iron 20.3%

*Based on a 2000 Calorie diet


Cream Cheese Brulee With Raspberries Recipe