1 c. skim milk
4 egg yolks, beaten
1/2 tsp. vanilla
2 c. fresh or frozen raspberries
Sugarless sweetener to taste
4 egg whites, beaten stiff

Combine milk and egg yolks in top of a boiler (double). Cook until custard is thick, stirring constantly. Remove. Add vanilla and cool. Rub berries through a sieve or put in blender. Add to custard. Sweeten to taste. Fold egg whites into custard. Recommended portion: 1 cup. 93 calories.