Recipe

St Clements Christmas Creams Recipe

	Busmamawilliams / All my dishes 1 year, 5 months ago 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. Prep:25m Cook:50m Servings:12	Busmamawill
	low cost low fat low cal

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Fans

cherylannx

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) Have ready twelve 1/2 cup molds or one 6-cup mold.

2) Stir buttermilk, half-and-half, sugar, vanilla & citrus peels in a large bowl until sugar dissolves.

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) 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) 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) 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) To serve: Spoon fruit sauce around creams. Garnish with reserved berries.

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