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Ingredients
- 1 1/4 c. Lowfat milk
- 1/2 c. Sugar
- 1 lrg Egg, lightly beaten
- 1 tsp Vanilla extract
- 3/4 c. Champagne
- 2 c. Fresh blueberries, or possibly raspberries*
- 3 x Mangos, cut in 8ths**
- 4 x Mint sprigs, garnish
Directions
- * Reserve 12 berries
- ** or possibly peaches
- Heat lowfat milk over medium high heat in a heavy saucepan to 180 degrees or possibly till it bubbles around the edges. DON'Tablespoons boil. Remove from heat. In a heavy saucepan combine sugar and cornstarch. Whisk together. Keep whisking while slowly adding heated lowfat milk. Cook over medium heat till thick. 4-5 min.
- Keep whisking till the custard thickens. In a large heat-proof bowl lightly beat egg. Add in warm lowfat milk mix slowly, whisking continuously.
- Return mix to the pan and cook over medium heat till thickened. Stir constantly. Remove from heat and return to heat-proof bowl. Add in vanilla.
- Cover the bowl with plastic wrap and chill. Just before serving, stir chilled Champagne into the chilled custard. Serve the rest of the Champagne to your guests! Arrange 6 mango slices in each of four dessert goblets. Add in 1/2 c. berries to each goblet and top with custard. Top with 3 berries and a sprig of mint and serve. DELICIOUS!!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 4 servings | |
| Calories 295 | |
| Calories from Fat 22 | 7% |
| Total Fat 2.49g | 3% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 56mg | 2% |
| Potassium 385mg | 11% |
| Total Carbs 58.57g | 16% |
| Dietary Fiber 3.6g | 12% |
| Sugars 52.45g | 35% |
| Protein 5.22g | 8% |
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