2 cup fresh raspberries
2 tbsp sugar
2 tsp cornstarch
1 egg, lightly beaten
1 cup skim milk
2 tbsp low-fat sour cream
1/2 tsp vanilla extract
1 tbsp plus 2 tsp brown sugar

Rinse raspberries, drain.  Divide raspberries evenly among 4 oven proof ramekins or custard
cups; set aside.  Combine sugar and cornstarch in a small saucepan over medium heat; stir
well.  Add egg; stir well.  Gradually add milk, stirring constantly.  Remove from heat; let
cool 5 minutes.  Add sour cream and vanilla; stir well.  Stir custard mixture evenly over
raspberries.  Place ramekins on a baking sheet.  Sprinkle each with 1 teaspoon brown sugar.
Broil 4 to 5 inches from heat 2 minutes or until sugar melts.  Serve warm.