This recipe takes the concept of a normally heavy dessert and lightens it up. The sour cream adds thickness and tang, while the cornstarch adds the ultimate body to take the place of a heavier cream. The sucanat replaces a processed sugar and also adds a toasty caramel flavor. And the fresh strawberries pop a touch of natural vitamins into the treat.

Makes 4 servings


1/3 cup sucanat
2 tablespoons cornstarch
Pinch of salt
3/4 cup skim milk
3 eggs
1/2 cup strawberries, sliced
1/3 cup light or fat-free sour cream
1 tsp vanilla extract


Combine sucanat, cornstarch and salt in a sauce pan over medium heat. Slowly stir in milk. Stir constantly until mixture comes to a boil and boil for one minute. Reduce heat to low.

Beat eggs in medium mixing bowl. Add 1/4 cup of sucanat mixture to eggs; mix thoroughly, and add the egg mix to the saucepan. Whisk in vanilla and sour cream, and mix well. Cook on low heat until custard thickens.

Mix ice and water in a large bowl.

Pour custard into a separate smaller bowl, and sit in ice water to cool.

Spoon custard into 4 small dessert bowls, cover with plastic wrap, and chill in fridge until completely cool.

Garnish with fresh strawberries and a sprinkle of sucanat, and serve.

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