Vanilla Cream Mold
|Whole milk||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Vanilla yogurt||16 Ounce, liquid drained from top, at room temperature (2 Containers, 8 Ounce Each)|
|Strawberries||1⁄2 Pint, sliced|
1. Combine the milk, sugar and lemon juice in a medium-size saucepan. Sprinkle the gelatin over the milk mixture; let stand for the gelatin to soften, for about 3 minutes. Cook the gelatin mixture over low heat, stirring occasionally, until the sugar and gelatin are dissolved; do not let the mixture boil. Remove the saucepan from the heat. Cool to lukewarm.
2. Stir the yogurt in a small bowl until smooth. Very gradually stir in some of the hot mixture until the yogurt is pourable; stir the yogurt mixture back into the saucepan.
3. Ladle the yogurt-gelatin mixture into 8 small decorative molds, 6 ounces each. Refrigerate for 1 to 2 hours or until the cream is firm. Run a sharp knife around the outer edge of each mold; dip the bottom of each mold into warm water. Unmold each cream onto an individual dessert plate.