By substituting canned, evaporated skim milk for the cream and using liquid egg substitute for the egg yolks, I have greatly reduced both the fat and the cholesterol. Also, slightly increasing the amount of vanilla enabled me to reduce the amount of sugar usually found in this rich dessert without missing it, because vanilla enhances the perceived level of sweetness.

You can serve Pots de Creme in the little pots made especially for this dessert or in small ramekins or custard cups. My own favorite presentation is to surround it with fresh fruit.

VANILLA POTS DE CREME

2 cans (12 ounces each) evaporated skim milk, 3 cups
2 tablespoons sugar
1 tablespoon butter
¹/2 cup non-fat liquid egg substitute
1¹/2 teaspoons vanilla extract
Preheat the oven to 325 degrees. Heat the milk in the top of a double boiler. Add the sugar and butter, and stir until the sugar is dissolved. Beat the egg substitute until frothy. Add the hot milk mixture slowly, stirring constantly. Add the vanilla, mix well and pour into 8 custard cups or small pots.

Put cups or pots in a pan of hot water to a depth of ³/4 inch and place in the preheated oven for 25 minutes or until a knife inserted in the center comes out clean. Be careful not to overcook. Cool to room temperature and then refrigerate until cold before serving. If using pots with covers, place the covers on the pots before serving. Makes 8 servings.

Each serving contains approximately: 114 calories, 2 grams fat, 4 milligrams cholesterol, 162 milligrams sodium, 15 grams carbohydrates, 8 grams protein, 0 grams fiber.