St Clements Christmas Creams |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
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These are such pretty individual desserts. Low-cal but so creamy you'd never know! I serve these on X-mas eve.The molds can be made up to 3 days ahead & fruits prepared up to 8 hours before serving. Ingredients:
1 quart (4 cups) low-fat buttermilk |
1 and 1/2 cups half-and-half |
2/3 cup sugar |
2 teasps. vanilla extract |
2 teasps each freshly grated orange & lemon peels |
1/2 cup fresh orange juice |
2 tbsps. unflavored gelatin (from 3 pkgs.) |
fruit sauce |
6 navel oranges |
2 pints (12 ounces each) fresh, ripe strawberries |
2 kiwis; peeled |
Directions:
1. 1) Have ready twelve 1/2 cup molds or one 6-cup mold.
2. 2) Stir buttermilk, half-and-half, sugar, vanilla & citrus peels in a large bowl until sugar dissolves.
3. 3) Pour orange juice into a small saucepan. Sprinkle gelatin over juice, & stirring once or twice, let stand 1 to 2 minutes to soften. Place over low heat & stir with a rubber spatula about 2 minutes until gelatin granules dissolve & are no longer visible & liquid almost comes to a boil.
4. 4) Stir into buttermilk mixture with a whisk until well blended. Ladle into molds. Refrigerate until firm enough to unmold; at least 2 hours for small molds & 8 hours for the large mold.
5. 5) Fruit Sauce: Cut the peel & white pith from oranges. Holding oranges over a bowl, cut between membranes to release sections. Hull & halve strawberries; add to bowl. Quarter kiwis lengthwise then slice thinly crosswise. Stir into fruit. Refrigerate until ready to serve.
6. 6) About 4 hours before serving: Dip one mold at a time up to the rim in warm, not hot, water. Dry bottom & sides of mold & invert onto a dessert plate.Holding plate & mold securely, shake gently from side to side, then sharply downward to release creams. Repeat if necessary. Refrigerate until ready to serve.
7. 7) To serve: Spoon fruit sauce around creams. Garnish with reserved berries.
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