Milk Puddings with Berries

1. 1

   Using vegetable peeler, remove peel in long strips from lemon.

2. 2

   Combine whole milk, 1 cup low-fat milk, 1/3 cup sugar and lemon peel in medium saucepan.

3. 3

   Scrape seeds from vanilla bean into milk mixture; add bean.

4. 4

   Bring to boil.

5. 5

   Remove from heat; cover and let steep 45 minutes.

6. 6

   Remove vanilla bean.

7. 7

   Place remaining 1/2 cup low-fat milk in small bowl.

8. 8

   Sprinkle gelatin over and let stand until gelatin softens, about 5 minutes; stir to blend.

9. 9

   Bring milk mixture in saucepan to simmer.

10. 10

    Remove from heat; immediately add gelatin mixture and whisk until gelatin dissolves.

11. 11

    Pour mixture through strainer set over 4-cup measuring cup.

12. 12

    Rinse six 3/4-cup ramekins, dividing equally.

13. 13

    Refrigerate overnight until puddings are set.

14. 14

    (Can be prepared 2 days ahead.

15. 15

    Cover and keep refrigerated.)

16. 16

    Combine berries and remaining 2 tablespoons sugar in medium bowl.

17. 17

    Let stand 30 minutes.

18. 18

    Spoon berry mixture atop puddings in ramekins and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.