Lemon Custard

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Old 28-Oct-2010
Lemon Custard

1 1/2 cup plain yogurt
1 1/2 cup fat free half and half
medium lemon - zest only
1 tsp vanilla extract
1/4 cup lemon juice
1 envelope unflavored gelatin
1/2 cup heavy cream
1/2 cup sugar
strawberries sliced
2 tbsp honey

Spray a paper towel with nonstick cooking spray and coat 10 - 4 oz custard cups or ramekins. In a medium bowl, whisk the yogurt, half and half, lemon zest and vanilla. In a small bowl, pour the lemon juice and sprinkle the gelatin over it and let stand five minutes to soften. Heat the cream and sugar about two minutes in a small sauce pan over low to medium heat stirring until the sugar is dissolved. Remove from the heat and and stir in the softened gelatin until dissolved. Quickly stir the yogurt into the mixture until blended. Pour the mixture into the cups about 1/2 cup each; cover with Saran and refrigerate for at least 4 hours or overnight. Garnish with strawberries tossed with honey that have blended for 10 minutes. If prepared in a ramekin take a small knife and gently unmold; turn over onto a plate; garnish with strawberries.

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