Ingredients
1/3 cup fat-free milk
2 tablespoons sugar
1 tablespoon chopped crystallized ginger
1 beaten egg
1/3 cup fat-free milk
1/2 teaspoon vanilla
3 cups sliced fresh strawberries
2 tablespoons slivered almonds, toasted
Directions
In a blender container combine 1/3 cup milk, the sugar, and crystallized ginger. Cover and blend until mixture is smooth.
For custard sauce, in a heavy small saucepan combine the egg and 1/3 cup milk. Add blended mixture. Cook and stir over medium heat about 10 minutes or until mixture just coats a metal spoon. Remove saucepan from heat. Stir in vanilla.
Quickly cool custard sauce by placing the saucepan in a sink of ice water for 1 to 2 minutes stirring constantly. Pour custard sauce into a bowl. Cover the surface with plastic wrap. Refrigerate for at least 1 hour or up to 24 hours.
Place strawberries in 6 dessert dishes. Spoon custard sauce over berries. Sprinkle with almonds. Makes 6 servings.
Make-Ahead Tip: Prepare custard sauce; cool quickly. Cover surface and refrigerate up to 24 hours.
Nutrition facts per serving: calories: 83; total fat: 3g; saturated fat: 0g; cholesterol: 36mg; sodium: 48mg; carbohydrate: 13g; fiber: 2g; protein: 3g