Fruit and Creme Brulee

(Adapted from Fit to Cook, by Denise Hamilton and Chantal Jakel.)

Ingredients:

one 14-oz. can pineapple tidbits in juice, drained
1 cup fresh or frozen blueberries
4 kiwi fruit, peeled and cut into 1/4" slices
1/4 cup brown sugar
1/4 cup fat-free sour cream
2 Tbs. low-fat cream cheese, softened
1/4 tsp. cinnamon

Preparation:

Stir fruits together in a medium bowl. Divide fruit into four ovenproof custard cups. Place cups on a baking sheet or in a square baking dish. Whisk together sour cream and cream cheese. Spoon over fruit. Sprinkle with brown sugar.

Broil six inches from top element for two minutes or until lightly browned. Watch closely so it doesn't burn. Sprinkle with cinnamon and serve immediately.

(Reserve pineapple juice and mix it with breakfast fruit juice.)

Yield: 4 servings