4 servings (1/2 cup each)
Ingredients:
2 cups unsweetened almond milk
1/4 cup splenda
1/4 vanilla bean, split lengthwise, seeds scraped
1 tsp powdered unsweetened gelatin
11/2 tbsp water
Directions:
In a medium saucepan, combine the milk, splenda, vanilla bean and seeds. Bring the mixture to a simmer over moderate heat. Remove from heat, cover and let steep for 15 minutes.
Meanwhile in a small bowl, sprinkle the gelatin over the water and let stand until evenly moistened, about 5 minutes.
Uncover the milk mixture and bring just to a simmer over moderately high heat, add the gelatin and stir until dissolved.
Remove the vanilla bean. Por the mixture into 4 , 4 oz ramekins. Let cool to room temperature. Cover with plastic and refrigerate until set, at least 3 hours.
Suggested Serving: Serve in the ramekins with berries and cool whip
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