POINTS® Value |  4
Servings | 2
Preparation Time | 10 min
Cooking Time | 8 min
Level of Difficulty | Easy

These custard-topped strawberries are both decadent and high in calories. Buy fruits with long stems that can be used as "handles."

1/2 cup fat-free skim milk
2 Tbsp sugar, granulated
1/4 cup regular egg substitute, liquid
1/8 tsp vanilla extract
1 Tbsp unsweetened cocoa
2 Tbsp powdered sugar
1 pound strawberries, not hulled, (1 pound = 8 very large strawberries)

Instructions


1. Bring milk and granulated sugar to a simmer in a small pot. Place egg substitute in a small bowl, pour in about 1/4 cup of the hot milk and stir well; pour egg mixture back into pot. Cook over low heat, stirring constantly, until mixture is as thick as pancake batter, about 5 minutes. Remove from heat and stir in vanilla extract; set aside.
2. Mix together cocoa and powdered sugar on a plate.
3. To serve, place cocoa mixture and custard sauce into 2 separate small bowls. Dip each strawberry into cocoa mixture and then spoon on 1/8 of custard sauce. Yields 4 strawberries per serving.