| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | June 1995 | 1 | servings | |
INGREDIENTS
| 1 | Lemon | |
| 1 1/2 | c | Whole milk |
| 1 1/2 | c | Low-fat milk |
| 1/3 | c | Plus 2 tablespoons sugar |
| 1 | Vanilla bean; split lengthwise | |
| 2 | ts | Unflavored gelatin |
| 1 1/2 | c | Mixed fresh berries; (such as |
| ; raspberries, | ||
| ; blueberries | ||
| ; andhulled quartered | ||
| ; strawberries) |
INSTRUCTIONS
Using vegetable peeler, remove peel in long strips from lemon. Combine whole milk, 1 cup low-fat milk, 1/3 cup sugar and lemon peel in medium saucepan. Scrape seeds from vanilla bean into milk mixture; add bean. Bring to boil. Remove from heat; cover and let steep 45 minutes. Remove vanilla bean. Place remaining 1/2 cup low-fat milk in small bowl. Sprinkle gelatin over and let stand until gelatin softens, about 5 minutes; stir to blend. Bring milk mixture in saucepan to simmer. Remove from heat; immediately add gelatin mixture and whisk until gelatin dissolves. Pour mixture through strainer set over 4-cup measuring cup. Rinse six 3/4-cup ramekins, dividing equally. Refrigerate overnight until puddings are set. (Can be prepared 2 days ahead. Cover and keep refrigerated.) Combine berries and remaining 2 tablespoons sugar in medium bowl. Let stand 30 minutes. Spoon berry mixture atop puddings in ramekins and serve. Makes 6. Bon Appetit June 1995 Converted by MC_Buster. Per serving: 274 Calories (kcal); 12g Total Fat; (37% calories from fat); 13g Protein; 32g Carbohydrate; 50mg Cholesterol; 206mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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