| 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 |
t |
Unflavored gelatin |
| 1 1/2 |
c |
Mixed fresh berries, such |
|
|
as |
|
|
raspberries |
|
|
blueberries |
|
|
andhulled quartered |
|
|
strawberries |
| 1 |
|
Other Carbohydrates |
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; Converted by MM_Buster v2.0n.
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