APPLE CUSTARD WITH CARAMEL SAUCE

FOR THE APPLE CUSTARD:
2 medium cooking apples, pared, cored and cut in half
1/2 cup sugar
1/2 teaspoon vanilla
5 egg whites (or 3/4 cup cholesterol-free egg product*)
2 drops yellow food color
1 Dash salt
1 1/2 cups skim milk, scalded
Ground cinnamon
very hot water
FOR THE CARAMEL SAUCE:
1/3 cup packed brown sugar
1/4 cup light corn syrup
2 tablespoons water
1 tablespoon margarine
1/2 teaspoon vanilla

TO MAKE THE APPLE CUSTARD:
Preheat oven to 350 degrees F.

Spray four 10-ounce custard cups with nonstick cooking spray. Place apple half, cut side down, in each cup.

Beat sugar, vanilla, egg whites, food color and salt. Gradually stir in milk. Pour over apples. Sprinkle with cinnamon. Place cups in rectangular pan, 13x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups.

Bake 40 to 50 minutes or until knife inserted in custard comes out clean. Remove cups from water. Refrigerate until chilled.

Serve with Caramel Sauce.

TO MAKE THE CARAMEL SAUCE:
Mix all ingredients except vanilla in saucepan. Cook over medium heat, stirring constantly, just until sugar is dissolved; remove from heat. Stir in vanilla. Serve warm or cold. Stir thoroughly before serving.

*If using cholesterol-free egg product omit food color

Servings: 4 (with about 2-1/2 tablespoons sauce each)
Adapted from source: Betty Crocker's Low-Fat Cooking