4 oz. bittersweet chocolate, finely chopped
1/2 C. fat-free milk
1/2 C. fat-free half-and-half
1 tsp. instant espresso powder (or 1 T. very strong brewed coffee)
4 large egg yolks
3 T. Splenda® or sugar substitute
Pinch salt
Fresh raspberries

Preheat oven to 300°F. Place chopped chocolate in a medium bowl. In small, heavy saucepan, bring milk, half-and-half, and espresso powder just to a simmer. Remove from heat; pour mixture over chocolate. Whisk until chocolate melts and mixture is smooth. In separate medium bowl, whisk yolks, sugar substitute, and salt. Add chocolate mixture in a steady stream, whisking constantly. Pour mixture through a fine mesh strainer into a large glass measuring cup. Line bottom of a baking pan (large enough to hold 4 custard C.) with a folded kitchen towel. Divide custard among 4 custard cups; arrange cups on towel. Add enough hot tap water to baking pan to come halfway up sides of cups. Tightly cover entire pan with foil. Bake 30 minutes, until custards are set around edges but still slightly wobbly in center. Remove cups from water bath. Cool, then cover with plastic wrap and refrigerate until cold. Serve cold, garnished with raspberries, and whipped topping, if desired.

Yield: 4 servings
Calories: 229
Fat: 17g
Fiber: 2g