- 8
Ingredients
- The yogurt in this vanilla version adds creaminess and flavor. It’s very hard to believe that this incredibly simple dessert is actually healthy!
- 2 cups 2% milk
- 2 1/2 teaspoons Knox unflavored gelatin (not the entire envelope)
- 2 cups plain low-fat yogurt (I use Stonyfield or Dannon for the dish)
- 3/4 cup Splenda granulated
- 1 teaspoon vanilla extract
Preparation
Step 1
Measure 1 cup milk into a medium saucepan, sprinkle the gelatin evenly over the top and allow it to absorb the water, about five minutes. This is called blooming.
Whisk the remaining 1 cup milk, yogurt, and vanilla extract in large bowl to blend.
Gently heat the milk gelatin mixture in the saucepan over medium heat, stirring constantly until the gelatin is completely dissolved, about 1 to 2 minutes - do not boil. Move from the heat, add the Splenda and vanilla, stirring until dissolved. Add about 1/3 of the milk yogurt mixture from the bowl to the warm mixture in the pan, then slowly pour all the warm mixture back into the yogurt mixture in the bowl.
Divide mixture among eight custard cups or ramekins. Refrigerate desserts at least four hours or overnight and serve plain or with sliced berries. Eat from dish or unmold onto dessert plate.
Unmold by running the tip of of a thin sharp knife around the edge of the cup, cover with a dish, and invert.