Light Lemon Custard

1. 1

   Sprinkle gelatin over wine in small bowl.

2. 2

   Let stand 10 minutes to soften.

3. 3

   Whisk eggs and sugar to blend in heavy small saucepan.

4. 4

   Mix in nonfat milk then lemon juice and peel.

5. 5

   Stir over medium-high heat until mixture thickens slightly and just come to boil.

6. 6

   Remove from heat; immediately mix in gelatin mixture.

7. 7

   Stir until gelatin dissolves.

8. 8

   Divide custard among four 1/2-cup ramekins or custard cups.

9. 9

   Chill until set, about 2 hours.

10. 10

    (Can be prepared 2 days ahead.

11. 11

    )Garnish each with lemon slice and mint sprig and serve.

No additional tips available.