Unless berries are dusty, do not wash them. Place 1/2 cup berries in, each of 4 dessert dishes or goblets. Pour milk into heat-proof, small, heavy saucepan and scald over low heat. Meanwhile, off heat, in large heavy saucepan, whisk beaten eggs and sugar about 1 minute or until sugar dissolves. Reduce heat and cook egg mixture about 2-3 minutes or until very warm to the touch. Immediately remove from heat and slowly drizzle in hot milk, whisking constantly, until smooth. Return saucepan to moderately low heat. Whisk vigorously to create an airy, frothy sauce. In about 2 minutes, custard sauce will be light yellow and thick enough to coat the back of a spoon but still easily pourable. Immediately remove from heat and whisk in vanilla. To serve, slowly pour 1/4 of the hot custard sauce over each portion of the raspberries. Makes 4 servings. Each serving provides: 1/2 Pro Ex, 1 Fruit Ex, 1/4 Milk Ex, 30 cal Opt Ex. Per serving: 120 cal, 6 g pro, 3 g fat, 17 g car, 71 mg sod. dess 60