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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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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Average: 4.4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 148 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.7%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 7.1 mg2.4%

Sodium 73.4 mg3.1%

Total Carbohydrates 25 g8.4%

Dietary Fiber 2.1 g8.4%

Sugars 21.7 g

Protein 8 g15.4%

Vitamin A 1.5% Vitamin C 29.9%

Calcium 16.2% Iron 1%

*Based on a 2000 Calorie diet

Vanilla Cream Mold Recipe