200 grs. freeze raspberrries
10 grs. butter
100 cc milk
1 tablespoon of cornstarch
1 teaspoon of vanilla
6 tablespoon of liquid sweetener or other like splenda
Divide the yolks eggs with the whites.
In a bol beat the yolks with 2 tablespoon of sweetener
Add the flour and the cornstarch slowly add the milk to the batter. Mix well.
In a pot heat the cream until is thick, stir all the time.
Empty the cream in a bowl.
Add the melted butter.
Preheat the oven at 180°c
Grind the raspberries in a blender add the squeezed lemon juice and two tablespoons of sweetener, process. Add the mixture to the cream and raspberries ready, mix well.
Beat the whites with a pinch of salt and add the swetener remain and add slowly to the cream.