Easy Blueberry Crème Brulée

Note from Cheri: Marilyn Helton, who many of you know through her column here "Diabetic Dining on Fabulous Foods," adapted this recipe from the book Maritime Flavors: Blueberries by Elaine Elliott and Virginia Lee. With Marilyn's help it's now low fat and diabetic friendly (see nutritional exchanges below). For more great Diabetic Dining recipes at Fabulous Foods, click here to visit Marilyn Helton's regular column.

1 pint (2 C) fresh blueberries 2/3 C low-fat sour cream 1/2 C plain, nonfat yogurt 1/3 C brown sugar

Makes 6 Servings Divide blueberries between 6 heat proof ramekins. Combine sour cream and yogurt and spread over blueberries, being careful to cover completely. Sprinkle brown sugar over sour cream and broil 3 inches from element until sugar caramelizes, approximately 3-5 minutes. Watch carefully as topping can easily burn. Serve immediately. Per Serving: 119 Cal 2g Fat 22g Carbohydrate 3g Protein 9mg Cholesterol 40mg Sodium Exchanges 1 Starch 1/2 Milk 1/2 Fruit 1/2 Fat