Every other month, two lifelong friends meet, share stories, and order the same meal they've ordered for years. And they always finish with one raspberry crème brulee with two spoons.

Call up an old friend, break out the spoons and indulge with a little less guilt: Chef Art Smith's low-fat take on a deliciously rich dessert!
Servings: Serves 6
  • 1 vanilla bean or 1 teaspoon pure vanilla extract
  • 2 cups   2 percent milk
  • 1 cup low-fat egg substitute , like Egg Beaters
  • 4 tablespoons granulated sugar
  • 1/4 cup granulated sugar for topping
  • 1/2 pint raspberries
Preheat oven to 325°. Cut vanilla bean in half lengthwise and take knife and scrape out all of the seed. Set aside. In a bowl, combine the milk, vanilla bean seeds (or extract), egg substitute and granulated sugar. Beat well. Pour the mixture through a sieve and strain well.

Divide the raspberries evenly among six 4-ounce broiler-safe ramekins or custard dishes. Pour the custard mixture over the berries. Place the dishes in a 13-by-9 inch pan. Carefully pour boiling water into the pan until halfway up the sides of the dishes. Place in the oven and bake 40–45 minutes, until the custard centers are set but soft in the middle. Remove from the oven and allow the custard to cool. Place in the refrigerator and chill well, or even better, overnight.

Preheat the oven broiler to high. Sprinkle sugar evenly over tops of custards. Place the cups on a baking sheet and broil 1 to 2 minutes until the sugar caramelizes (melts and browns slightly). You may have to move the custards around to get even caramelization. Refrigerate about 15 minutes to set.

How Art reduced the fat: Art substituted 2% milk for heavy cream, and Egg Beaters egg substitute for the egg yolks. He also slightly reduced the amount of sugar in the recipe. Art's changes cut the fat from 34.6 grams to 1.7 grams, and the calories from 432 to 132!


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