Berries with Custard Sauce

Berries with Custard Sauce

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From: Diabetic Living Magazine

For this easy fruit dessert, the custard calls for fewer eggs and is thickened with cornstarch. The diabetic-friendly recipe has only 3 grams of fat per serving!

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup sugar or sugar substitute equivalent to ¼ cup sugar (see Tip)
  • 2 tablespoons cornstarch
  • ⅛ teaspoon salt
  • 1¾ cups fat-free milk
  • 3 egg yolks, lightly beaten
  • 1 teaspoon vanilla
  • 4 cups assorted fresh berries (such as raspberries, blackberries, blueberries, and/or halved strawberries)


  • Prep

  • Ready In

  1. For custard, in a heavy medium saucepan, combine sugar (if using), cornstarch, and salt. Stir in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
  2. Gradually whisk about half of the hot mixture into the beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Cook and stir over medium heat just until mixture is bubbly. Remove from heat. Quickly cool the custard by placing the saucepan into a bowl half-filled with ice water for 3 minutes, stirring constantly. Strain mixture through a fine mesh sieve into a medium bowl. Stir in sugar substitute (if using) and vanilla. Cover the surface with plastic wrap. Chill for 2 to 24 hours.
  3. To serve, divide berries among six dessert dishes. Spoon custard over berries.
  • Tip: We recommend Splenda® granular, Equal® packets, Equal® Spoonful, Sweet 'n Low® packets, or Sweet 'n Low® bulk. Be sure to use package directions to determine product amount equivalent to ¼ cup sugar.
  • To make ahead: Prepare custard as directed through Step 3. Cover and chill for up to 24 hours. Serve as directed.

Nutrition information

  • Serving size: about ½ cup custard with berries
  • Per serving: 132 calories; 3 g fat(1 g sat); 4 g fiber; 23 g carbohydrates; 5 g protein; 104 mg cholesterol; 85 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1 other carb, ½ fat, ½ fruit

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