Tip: Replace the cream (but keep the flavor) with 2 percent milk.

Ingredients

Custard sauce

　　1/2 cup sugar

　　1/4 cup cornstarch

　　1 tbsp freshly grated orange zest

　　2 large eggs

　　2 tsp vanilla extract

Filling

　　1/4 cup tawny port (or Grand Marnier)

　　3 packages (6 oz each) fresh raspberries

　　Stir milk, sugar, cornstarch, and zest in a saucepan. Bring mixture almost to a boil over medium heat. Beat eggs in blender on low speed and slowly add hot milk mixture. Return to pan. Cook over low heat (do not boil), stirring constantly, until custard thickens enough to coat the back of a spoon, about 7 minutes. Stir in vanilla. Cool in refrigerator, stirring once. To assemble, place a layer of ladyfinger halves in the bottom of a glass serving bowl. Sprinkle with a little port. Spread 1/3 berries and 1/3 custard on top. Continue layering, ending with custard. Cover with plastic wrap; refrigerate 1 hour.

Nutrition Per Serving

　　3.5 g fat (1.5 g saturated fat)

　　38 g carbohydrates

　　5.5 g protein

　　#### Nutritional analysis provided by Self