- CUSTARD
- 1 3/4 cups skim or 1% milk
- 1 1/2 teaspoons plain gelatin
- 3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 1 tablespoon finely grated clementine or tangerine peel
- Pinch of salt
- 3 tablespoons fresh clementine or tangerine juice
- SAUCE
- 1 cup frozen blueberries, thawed
- 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
- 1 tablespoon water
- Coat four 5-ounce ramekins with non-stick cooking spray.
- To prepare custard: Pour 1/4 cup of milk into small, heatproof bowl, sprinkle gelatin, and let stand 5 minutes. Place bowl in a larger bowl of hot water and stir until gelatin dissolves.
- Meanwhile, in a medium saucepan, combine SPLENDA(R) Granulated Sweetener, clementine or tangerine peel, salt, and remaining 1 1/2 cups milk. Bring just to a boil over medium heat. Reduce heat to low and cook 5 minutes, stirring frequently, at a bare simmer. Remove saucepan from heat. Stir in gelatin mixture and juice. Pour into a 4-cup glass measuring cup.
- Evenly divide milk mixture among the ramekins. Chill, loosely covered, for at least 3 hours, or until set.
- To prepare sauce: In a medium saucepan, combine blueberries, SPLENDA(R) Granulated Sweetener, and water. Cook over medium heat, stirring, for about 5 minutes or until softened and a sauce forms.
- To serve: Run a table knife around inner edge of each cup and invert onto serving plates. Serve with sauce.