Low-carb vanilla pudding dessert

Ingredients:

• 24 mini filo pastry tartlets, room temperature or warmed
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/8 tsp fine salt
• 1.5 cups of milk with 1% fat content
• 1 large egg
• 4 tbsp. low-fat sour cream
• 2 tsp vanilla extract
• 24 whole medium raspberries or 12 large raspberries, halved

Preparation:

1. In a large saucepan, combine sugar, cornstarch, and salt; whisk in milk until smooth. Heat over medium-high heat, whisking until bubbles begin to form. Remove from heat.
2. In a medium bowl, beat the egg. Slowly pour 1/4 cup of the hot milk mixture into the egg, whisking vigorously until smooth.
3. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thickened and bubbling, about 2 minutes. Pour the mixture into a bowl and let it cool, stirring frequently, until thickened. Stir in the sour cream and vanilla.
4. Spoon about 1 tablespoon of vanilla pudding into each phyllo tartlet and top with a raspberry. Serve immediately or cover and refrigerate for 2 hours.