Low Fat Crème Brulee

Preheat oven to 350 degrees F. In a medium bowl, whisk together skim milk, yogurt, egg, egg whites, vanilla and ¼ cup Splenda Sugar Blend. Pour mixture through a fine sieve into a small pitcher or liquid cup measure. Line a small casserole pan with the ramekins or crème brulee dishes. Divide the custard mixture evenly between the four dishes. The mixture should come almost to the top of the ramekin. Pour hot water into the casserole dish, ensuring you don’t splash any into the ramekins, so that the water comes half way up the ramekins. Bake for 40 minutes on a lower rack in the oven. Remove ramekins from the pan and refrigerate for at least 1 hour (up to 24 hours). Preheat the broiler or prepare a crème brulee torch. Sprinkle ½ teaspoon Splenda Sugar Blend on top of each crème brulee. Broil for 4-5 minutes or until Splenda Sugar Blend is slightly caramelized. Or brulee the Splenda Sugar Blend with a crème brulee torch until slightly caramelized. Let cool completely before serving. Serve each crème brulee with three fresh raspberries on top. Chef Tip: Keep an eye on the crème brulees while torching or broiling. The Splenda Sugar Blend on top will go from caramelized to burnt very quickly so the times may vary.