| 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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