Title: Milk Puddings with Berries
Categories: June 1995
Yield: 1 servings

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)

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.