2 cups milk, fat-free
1/2 cup Splenda, granulated
1/8 teaspoon salt
2 Tablespoons Cornstarch
4 Tablespoons Cocoa Powder
2 large egg whites
2 large whole eggs
1 teaspoon ground cinnamon
Gather all your ingredients and 4 ramekins or a similar oven-resistant container and an oven-proof dish which can hold the ramekins.
Preheat oven to 325ºF.
In a mixing bowl combine all of the ingredients; whisk together and set aside.
In another bowl, gently whisk all of the wet ingredients together.
Adding the wet ingredients to the dry, whisk together to form a smooth batter.
Add batter to the ramekins and place in the oven-proof dish; carefully pour warm water around the ramekins and place in the oven.
Bake for 35 to 45 minutes, or until the center of the crème brulee jiggles.
Carefully remove from the oven and allow to cool completely; once cooled wrap with plastic wrap and place in the refrigerator until chilled.
Serve with a few fresh berries on top as a garnish.