Try this sweet alternative to fat-and cholesterol-laden crème brûlée.
Ingredients
2 cups low-fat milk
3 tablespoons sugar
2 tablespoons instant tapioca
1 egg
1 cup raspberries
4 teaspoons brown sugar
Directions
Combine milk, sugar and tapioca in heavy small saucepan. Let stand 5 minutes. Whisk in egg. Stir over medium heat until mixture thickens and comes to boil. Cool.
Divide raspberries among four 1/2-cup ramekins. Spoon tapioca over berries; smooth tops. Chill overnight.
Preheat broiler. Sprinkle brown sugar over each pudding. Broil until brown sugar melts and bubbles. Serve.
