Almond and Peach Ramekins
Tuesday, June 26th, 2007- 1 cup skimmed milk
- 1/3 sugar
- 3 egg yolks
- 4 tsp. plain gelatin
- ΒΌ cup cold water
- 2 cups plain low fat yogurt
- 2 tsp almond extract
- 4 canned peach halves, drained and diced
In a saucepan, simmer milk with 2 tsp. of sugar. Set aside.
In a bowl, combine egg yolks and the rest of the sugar, beat until a band shapes. While stirring constantly, pour a bit of warm mil over egg yolks. Simmer in a double boiler for 1o minutes until mixture thickens and sticks to a spoon.
Swell gelatin in cold water. Gradually add to egg mixture, let cool. Add yogurt and almond extract, stir. Add peaches.
Pour into 8 lightly greased ramekins or a decorative mold. Refrigerate 2 hours until cream sets. Turn out and serve with a fruit coulis of your choice.
