2 c Milk, non-fat2 tb Dry milk powder, non-fat3/4 c Egg substitute

1/3 c Sugar

1 ts Vanilla extract

30 ea Raspberries, fresh

3 ts Sugar

Preheat oven to 325.
Gradually stir milk into milk powder.
Stir in egg substitute, 1/3 c sugar, and vanilla.
Place 5 raspberries in bottom of each of six 6-oz custard cups.
Top with custard mixture. Bake in pan filled with hot water to 1″ depth about 35 minutes, until custard is set.
Chill.
Sprinkle 1/2 t sugar over top of each custard and place cups on baking sheet.
Broil 4″ from heat until sugar is caramelized.
Per serving: 141 cal, 127 mg sodium, 2 mg cholesterol, 2 g fat, 13% of calories from fat, 25 g carbohydrates, 7 g protein.
From the Houston _Chronicle_ MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

1/2 c Boiling water

9 1-gram packets Equal

-(aspartame) -sugar substitute 1 9-inch graham cracker

-crust -Lime zest -Thin lime slices 1 c Evaporated skim milk

1 ts Vanilla

-Juice of 1 1/2 limes 2 dr Green food coloring

Sprinkle gelatin over lime juice and let it stand for i minute. Add boiling water and sweetener to gelatin mixture and stir until gelatin is dissolved.
Refrigerate about 45 minutes or until slightly thickened.
Combine milk and vanilla and freeze 30 minutes. Remove from freezer and whip at high speed until stiff.
Stir lime juice and food coloring into whipped milk.
(Save remaining 1/2 lime for garnish.) Slowly blend gelatin mixture into whipped milk.
Spoon pie filling into crust.
Chill until firm.
Garnish with lime zest and lime slices.
Cut into 8 even portions and serve 1 portion per serving.
Nutritive value per serving: 111 calories; 14 gm. cholesterol; 4 gm.
protein; 5 gm.
fat; 130 mg.
sodium Food Exchanges per serving: 1 bread, 1 fat Low-sodium diets: Use salt-free crust From: Fred Mueller Date: 08-19-93

3 Saccharin tablets, (1/4

-grain each) 1 tb Water, warm

1/2 c Milk

1/2 c Pumpkin, canned

1 Egg, well beaten

1/8 ts Salt

1/4 ts Nutmeg

1/4 ts Cinnamon

-dash -Ginger Dissolve saccharin in warm water.
Combine with remaining ingredients; Pour into custard cup.
Place in shallow pan of hot water.
Bake in moderate (350 degree F.) 45 minutes, or until knife inserted near edge of custard comes out clean.
From: Jeffrey Dean Date: 11-18-93