1/4 tsp. canola oil

1 3/4 C. whole milk

2 tsp. plain gelatin

3 tbsp sugar

2 tbsp finely grated clementine zest (if not available, substitute tangerines)

pinch of salt

3 tbsp fresh clementine juice

SAUCE:

1 C. frozen blueberries, thawed

1 tbsp sugar

1 tbsp water

 

Coat four 6 ounce custard C. or 5 ounce ramekins with oil. To prepare custard: Pour 1/4 C. of the milk into small, heatproof bowl, sprinkle with gelatin, and let stand 5 minutes. Place bowl in larger bowl of hot water and stir until gelatin dissolves. Meanwhile, in medium saucepan, combine sugar, clementine zest, salt, and the remaining milk and bring just to a boil over medium heat. Reduce heat to low and cook 5 minutes, stirring frequently, at a bare simmer. Remove from heat. Stir in gelatin mixture and juice. Pour through fine strainer into 4 C. glass measuring C.. Evenly divide milk mixture among custard C.. Chill, loosely covered, for at least 3 hours until set, or up to 1 day. To prepare sauce: In medium saucepan, combine blueberries, sugar, and water. Cook over medium heat, stirring, 5 minutes or until softened and sauce forms. Sauce can be refrigerated, tightly covered, up to 1 week. Dip bottom of each custard C. into bowl of hot water about 10 seconds and run table knife around edge. Invert onto serving plates and serve with sauce.

 

Yield: 4 servings

Calories: 149

Fat: 4g

Fiber: 1g