1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon fine salt
1-1/2 cups lowfat (1-percent) milk
1 Large egg
4 tablespoons reduced-fat sour cream
2 tablespoons vanilla extract
24 mini phyllo tartlet shells at room temperature or heated
24 whole medium raspberries or 12 large raspberries halved
Whisk together the sugar, cornstarch and salt in a large saucepan
Whisk in the milk until smooth.
Heat over medium-high heat whisking until bubbles begin to form then remove from heat.
Whisk the egg in a medium bowl
Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth.
Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously until thick and starting to bubble- about 2 minutes.
Transfer the mixture to a bowl and let cool until thick, whisking frequently.
Whisk in sour cream and vanilla
Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry.
Serve immediately or cover and refrigerate up to 2 hours