Source: The Holly Clegg Trim and Terrific Cookbook, ©2002 by Holly Clegg

A rich strawberry custard topped with a hard sugar crust.

Servings

1.5 cup fresh strawberries , rinsed and sliced
2 tbsp sugar
1.5 tbsp cornstarch
1 eggs , lightly beaten
1 cup fat free milk
2 tbsp plain nonfat yogurt
0.5 tsp vanilla extract
2 tbsp packed light brown sugar

1 Divide the strawberries among 5 (4- to 6-ounce) ramekins or custard cups; set aside.
2 In a saucepan, combine the sugar and cornstarch; stir well. Add the egg and gradually stir in the milk. Cook over low heat for 7 to 10 minutes or until thickened, stirring constantly. Remove from heat; cool 5 minutes. Fold in the yogurt and vanilla, mixing well.
3 Spoon the custard mixture evenly over the strawberries. Place the ramekins on a baking sheet. Sprinkle the top with the brown sugar. Broil 4 inches from heat for about 2 minutes, or until the sugar melts, or brown the tops with a miniature kitchen torch. Serve immediately or refrigerate.