Now Eat This! Part 13

This sauce is great on chicken wings, of course, but it's also very tasty on steak, grilled fish, and barbecued shrimp-even on cooked greens like kale and collards. It's an all-purpose sauce based on Buffalo wing sauce-with a twist. The most important twist may be that it has zero fat and only 33 calories per serving. Traditional Buffalo wing sauce is loaded with b.u.t.ter. Makes 1 cups (10 servings) Makes 1 cups (10 servings)

cup Frank's RedHot Buffalo Wings Sauce 1 cup reduced-sugar ketchup, such as Heinz 8 garlic cloves, minced 2 tablespoons orange juice concentrate, thawed 2 tablespoons Worcestershire sauce Salt 4 packets (14 g) Truvia 1. In a small saucepan over medium heat, combine the wing sauce, ketchup, garlic, orange juice concentrate, Worcestershire sauce, salt to taste, and Truvia. Bring the mixture to a simmer. Then reduce the heat to low and simmer for 15 minutes. In a small saucepan over medium heat, combine the wing sauce, ketchup, garlic, orange juice concentrate, Worcestershire sauce, salt to taste, and Truvia. Bring the mixture to a simmer. Then reduce the heat to low and simmer for 15 minutes.

2. Let the sauce cool. Store it in a covered container in the refrigerator for up to 1 week. Let the sauce cool. Store it in a covered container in the refrigerator for up to 1 week.

BASIC GRAVY.

Most gravies are made from meat juices and a thickener called "roux," a 50/50 combination of pure fat-like lard or b.u.t.ter-and white flour. This flourless, b.u.t.terless gravy can be used as a stand-alone sauce for almost any roast meat or poultry-and even some fish like cod and salmon. Play around with it: add low-fat bacon pieces, chopped olives, parsley, tarragon, basil, roasted pearl onions, diced cooked sweet potatoes, lemon zest, crushed peppercorns-whatever you can think of that fits into your caloric budget. Makes 2 cups (10 servings) Makes 2 cups (10 servings)

2 garlic cloves, minced cup yellow onion, roughly chopped cup carrot, roughly chopped cup celery root, roughly chopped 1 large sprig fresh thyme 1 cups nonfat, low-sodium chicken broth, plus more if needed Salt and freshly ground black pepper 1. Combine the garlic, onion, carrot, celery root, thyme sprig and chicken broth in a large saucepan over high heat. Season with salt and pepper to taste, cover, and bring to a boil. Then reduce the heat and simmer until the vegetables are tender, about 12 minutes. Combine the garlic, onion, carrot, celery root, thyme sprig and chicken broth in a large saucepan over high heat. Season with salt and pepper to taste, cover, and bring to a boil. Then reduce the heat and simmer until the vegetables are tender, about 12 minutes.

2. Remove the thyme sprig. Pour the contents of the pot into a blender container. Being careful of steam buildup in the blender, blend the mixture until it is smooth, adding a little more chicken broth if necessary to achieve a gravy consistency. Serve, or store in a covered container in the refrigerator for up to 3 days. Remove the thyme sprig. Pour the contents of the pot into a blender container. Being careful of steam buildup in the blender, blend the mixture until it is smooth, adding a little more chicken broth if necessary to achieve a gravy consistency. Serve, or store in a covered container in the refrigerator for up to 3 days.

ONION-GARLIC PUREE.

This aromatic puree is designed to be a base ingredient and is a great way to build flavor and texture without adding fat. It eliminates the need to add a lot of b.u.t.ter and cream to Macaroni and Cheese with a Crusty Crunch Macaroni and Cheese with a Crusty Crunch, for instance. You can stir it into just about any sauce or soup for a fat-free flavor punch. Makes 1 cup Makes 1 cup

1 large Vidalia onion, roughly chopped 9 garlic cloves, roughly chopped cup water Salt and freshly ground black pepper 1. Combine the onion, garlic, and water in a microwave-safe bowl. Season with salt and pepper to taste. Cover the bowl tightly with plastic wrap, and microwave on high for 10 minutes. Combine the onion, garlic, and water in a microwave-safe bowl. Season with salt and pepper to taste. Cover the bowl tightly with plastic wrap, and microwave on high for 10 minutes.

2. Pour the mixture into a blender and blend until it is completely smooth. Season with salt and pepper to taste, if desired. Store in a covered container in the refrigerator for up to 72 hours. Pour the mixture into a blender and blend until it is completely smooth. Season with salt and pepper to taste, if desired. Store in a covered container in the refrigerator for up to 72 hours.

"Russian Island" Dressing (top), Hollandaise Sauce (middle), and Tartar Sauce (bottom).

HOLLANDAISE SAUCE.

I know, I am a fool for even trying to take on a b.u.t.ter sauce for this book, but I would be remiss if I didn't. In doing my research, many of you expressed your delight with this magical b.u.t.tery emulsion, and I have to confess I am a fan as well. When I was a young chef, we used to have contests to see who could make the best hollandaise sauce. It's actually a lot of fun to make because the chemical reaction that takes place makes it a bit challenging. This version is virtually impossible to mess up because when you remove most of the b.u.t.ter, you don't have to worry about tricky emulsifications and the sauce "breaking" if the heat is too high. While it's not the b.u.t.ter bomb that the original is, having only one-third of the original fat and calories is worth making some adjustments for. Makes 1 cups (about 7 servings) Makes 1 cups (about 7 servings)

2 tablespoons cornstarch 1 tablespoon b.u.t.ter Buds Sprinkles cup plus 1 tablespoon fresh lemon juice 1 cup low-fat, low-sodium chicken broth 1 egg yolk, lightly beaten 2 tablespoons unsalted b.u.t.ter Salt and freshly ground black pepper Tabasco sauce 1. Combine the cornstarch and b.u.t.ter Buds in a small saucepan. Whisk the lemon juice and chicken broth into the cornstarch mixture. Set the pan over medium-high heat and cook, whisking constantly, until the mixture boils. Then cook until thickened, about 1 minute. Combine the cornstarch and b.u.t.ter Buds in a small saucepan. Whisk the lemon juice and chicken broth into the cornstarch mixture. Set the pan over medium-high heat and cook, whisking constantly, until the mixture boils. Then cook until thickened, about 1 minute.

2. Place the egg yolk in a small bowl. Whisk cup of the hot liquid, 1 tablespoon at a time, into the egg yolk. Then whisk the warmed yolk back into the saucepan. Bring the mixture to a boil, whisking constantly. Remove the pan from the heat and whisk in the b.u.t.ter. Season to taste with salt, pepper, and Tabasco sauce. Serve immediately. Place the egg yolk in a small bowl. Whisk cup of the hot liquid, 1 tablespoon at a time, into the egg yolk. Then whisk the warmed yolk back into the saucepan. Bring the mixture to a boil, whisking constantly. Remove the pan from the heat and whisk in the b.u.t.ter. Season to taste with salt, pepper, and Tabasco sauce. Serve immediately.

AU POIVRE SAUCE.

This rich French sauce made of pepper, Cognac, and cream is traditionally served on steak, but it's equally good on pork or salmon. Instead of cream, this version is given body and richness with cornstarch-thickened evaporated milk. Makes 1 cups Makes 1 cups

1 tablespoon unsalted b.u.t.ter 2 small shallots, chopped fine ( cup) 2 tablespoons crushed pepper medley 3 tablespoons brandy or Cognac cup low-fat, low-sodium beef broth 1 cup evaporated skim milk 1 tablespoon plus 1 teaspoon cornstarch Salt 1. Heat a large nonstick saute pan over medium heat. When the pan is hot, add the b.u.t.ter. When the b.u.t.ter has melted, add the shallots and saute, stirring occasionally, until they are nearly translucent, about 2 minutes. Heat a large nonstick saute pan over medium heat. When the pan is hot, add the b.u.t.ter. When the b.u.t.ter has melted, add the shallots and saute, stirring occasionally, until they are nearly translucent, about 2 minutes.

2. Raise the heat to high, and add the pepper and brandy to the pan. Simmer the brandy for one minute. Add the broth and bring to a boil. Cook until the mixture has reduced to about cup, about 5 minutes. Raise the heat to high, and add the pepper and brandy to the pan. Simmer the brandy for one minute. Add the broth and bring to a boil. Cook until the mixture has reduced to about cup, about 5 minutes.

3. Meanwhile, in a small bowl, whisk the evaporated milk into the cornstarch. Meanwhile, in a small bowl, whisk the evaporated milk into the cornstarch.

4. Whisk the cornstarch mixture into the sauce. Cook, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt to taste, and serve. Whisk the cornstarch mixture into the sauce. Cook, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt to taste, and serve.

Healthy TipsGot (evaporated) milk? Try replacing heavy cream with evaporated skim milk in cooked foods like sauces, custards, pies, and cakes. At 25 calories per 2-tablespoon serving, compared to 40 calories for cream (and none of those coming from fat), you can have your custard and eat it, too.

TARTAR SAUCE.

There are many ways to flavor tartar sauce. I like cornichons, capers, onions, and Worcestershire sauce (it's a great flavoring with little caloric significance). There are also many uses for tartar sauce-it's not just for fried fish. Try it with grilled steak or shrimp, or as a spread on a sandwich. Makes 1 cups (10 servings) Makes 1 cups (10 servings) (see photograph photograph)

1 cup Rocco's Magnificent Mayonnaise Rocco's Magnificent Mayonnaise or store-bought reduced-fat mayonnaise, such as h.e.l.lmann's Low-Fat Mayonnaise Dressing or store-bought reduced-fat mayonnaise, such as h.e.l.lmann's Low-Fat Mayonnaise Dressing Grated zest of 1 lemon 2 tablespoons fresh lemon juice 4 cornichons, chopped fine 2 tablespoons capers, chopped 1 teaspoon Worcestershire sauce 1 small red onion, chopped fine 3 tablespoons chopped fresh flat-leaf parsley 1 packet (3.5 g) Truvia Salt and freshly ground black pepper Pinch of cayenne pepper 1. In a large bowl, whisk together the mayonnaise, lemon zest, lemon juice, cornichons, capers, Worcestershire sauce, onions, parsley, and Truvia. Season the sauce to taste with salt, pepper, and cayenne. Cover, and chill in the refrigerator until cold, about 1 hour. In a large bowl, whisk together the mayonnaise, lemon zest, lemon juice, cornichons, capers, Worcestershire sauce, onions, parsley, and Truvia. Season the sauce to taste with salt, pepper, and cayenne. Cover, and chill in the refrigerator until cold, about 1 hour.

2. Store in a covered container in the refrigerator for up to 3 days. Store in a covered container in the refrigerator for up to 3 days.

Healthy TipsFor a quick and delicious cold low-calorie sauce for c.o.c.ktail shrimp or leftover roast meats, season low-fat mayonnaise with a little curry powder.

c.o.c.kTAIL SAUCE.

This slightly spicy horseradish-tomato concoction makes a one-note boiled shrimp sing like a tenor. The typical ingredients are mostly healthy except for the sugar load-usually in the form of high-fructose corn syrup. This recipe calls for reduced-sugar ketchup and all the usual suspects, including prepared horseradish. Don't mess with grating fresh horseradish-believe it or not, it's not as strong as the jarred stuff. Makes 1 cups (20 servings) Makes 1 cups (20 servings)

1 cup reduced-sugar ketchup, such as Heinz cup prepared horseradish 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce, such as Frank's RedHot Original Whisk all the ingredients together in a medium bowl until well combined. Cover, and chill in the refrigerator until cold, about 1 hour. Store in a covered container in the refrigerator for up to 1 week.

Strawberry Graham Cracker Tarts Real Chocolate Mousse Cla.s.sic Tiramisu Apple Pie Creme Brulee Peach and Blueberry Cobbler with Ginger and Cinnamon Rice Pudding Triple Chocolate Chocolate Chip Cookies Brownies Berry Yummy Frozen Yogurt Pops Chocolate Frozen Yogurt Mint Chocolate Chip Frozen Yogurt

STRAWBERRY GRAHAM CRACKER TARTS.

When you think about adding flavor to foods in the most healthful way possible, you think about the most intense flavor vehicles you can find. That's why this recipe calls for vanilla bean. The tiny seeds inside pack a wallop of this most delicate and beloved taste. If you can't find good strawberries, try whole raspberries or small slices of ripe peach. Serves 4 Serves 4

vanilla bean, split, seeds sc.r.a.ped out and reserved 2 ounces low-fat cream cheese 3 tablespoons granulated Splenda or 9 packets (31.5 g) Truvia 1 cups nonfat Greek yogurt 2 tablespoons pomegranate juice 4 mini graham cracker tart sh.e.l.ls, such as Keebler 8 large fresh strawberries, sliced thin 1. In the bowl of an electric mixer fitted with the paddle attachment, combine the vanilla bean seeds, cream cheese, and Splenda. Beat until the mixture is slightly fluffy, about 1 minute. In the bowl of an electric mixer fitted with the paddle attachment, combine the vanilla bean seeds, cream cheese, and Splenda. Beat until the mixture is slightly fluffy, about 1 minute.

2. Sc.r.a.pe down the sides of the bowl. Add the yogurt and pomegranate juice. Beat until the yogurt is fully incorporated, about 1 minute. Sc.r.a.pe down the sides of the bowl, and beat for 1 minute more. Sc.r.a.pe down the sides of the bowl. Add the yogurt and pomegranate juice. Beat until the yogurt is fully incorporated, about 1 minute. Sc.r.a.pe down the sides of the bowl, and beat for 1 minute more.

3. Fill each tart sh.e.l.l with the cream cheese mixture. Arrange the strawberry slices on top. Serve immediately, or refrigerate until serving time. Fill each tart sh.e.l.l with the cream cheese mixture. Arrange the strawberry slices on top. Serve immediately, or refrigerate until serving time.

Healthy TipsTry a new kind of strawberries and cream: In a small bowl, crush 2 large ripe strawberries with a fork. Then stir in 1 packet of Truvia and 2 ounces ( cup) of nonfat Greek yogurt. Satisfies your sweet tooth for fewer than 50 calories.

REAL CHOCOLATE MOUSSE.

"To truly mousse or not to mousse?" That was the question. At first I thought I'd find a great low-fat packaged mousse mix and turn the flavors up by adding some interesting ingredients. I tried it...and decided you deserved better. This is as close as I could get to a real chocolate mousse, made with egg whites and chocolate and very little fat. Serves 4 Serves 4

1 teaspoon vanilla extract teaspoon powdered gelatin cup egg subst.i.tute 1 ounces unsweetened chocolate, chopped fine 1 tablespoon light agave nectar Pinch of salt 2 tablespoons instant espresso powder 4 large egg whites, at room temperature teaspoon cream of tartar cup granulated Splenda 2 tablespoons semisweet chocolate chips cup fresh raspberries cup sliced fresh strawberries 1. Combine the vanilla and 1 teaspoon water in a medium bowl. Sprinkle the gelatin on top, and set it aside for 3 to 5 minutes to allow the gelatin to bloom. Combine the vanilla and 1 teaspoon water in a medium bowl. Sprinkle the gelatin on top, and set it aside for 3 to 5 minutes to allow the gelatin to bloom.

2. Bring a medium pot of water to a simmer. Meanwhile, in a metal bowl, whisk together the egg subst.i.tute, unsweetened chocolate, agave nectar, salt, and espresso powder. Place the bowl over the simmering water and whisk until the chocolate is fully melted and the mixture is hot and thickened. Do not allow the egg subst.i.tute to fully cook. (You can also do this in a double boiler.) Whisk the hot chocolate mixture into the bloomed gelatin until the gelatin is melted and fully incorporated. Allow the chocolate mixture to cool to room temperature, stirring occasionally. This will take only a few minutes. Bring a medium pot of water to a simmer. Meanwhile, in a metal bowl, whisk together the egg subst.i.tute, unsweetened chocolate, agave nectar, salt, and espresso powder. Place the bowl over the simmering water and whisk until the chocolate is fully melted and the mixture is hot and thickened. Do not allow the egg subst.i.tute to fully cook. (You can also do this in a double boiler.) Whisk the hot chocolate mixture into the bloomed gelatin until the gelatin is melted and fully incorporated. Allow the chocolate mixture to cool to room temperature, stirring occasionally. This will take only a few minutes.

3. When the chocolate mixture has cooled, place the egg whites in the bowl of an electric mixer fitted with the whip attachment, and begin to beat them on medium speed. When they begin to foam, add the cream of tartar. When very soft peaks begin to form, gradually add the Splenda. Whip the whites until they form medium peaks. They should look somewhat creamy and should not be stiff or dry. When the chocolate mixture has cooled, place the egg whites in the bowl of an electric mixer fitted with the whip attachment, and begin to beat them on medium speed. When they begin to foam, add the cream of tartar. When very soft peaks begin to form, gradually add the Splenda. Whip the whites until they form medium peaks. They should look somewhat creamy and should not be stiff or dry.

4. Fold one-third of the egg whites into the chocolate mixture to lighten it. Then, in two increments, fold the chocolate mixture into the whites until it is just incorporated. Spoon the mousse into 4 dessert dishes, and refrigerate for 1 hour or up to 5 hours. Fold one-third of the egg whites into the chocolate mixture to lighten it. Then, in two increments, fold the chocolate mixture into the whites until it is just incorporated. Spoon the mousse into 4 dessert dishes, and refrigerate for 1 hour or up to 5 hours.

5. Sprinkle the chocolate chips, raspberries, and sliced strawberries on top, and serve. Sprinkle the chocolate chips, raspberries, and sliced strawberries on top, and serve.

CLa.s.sIC TIRAMISu.

Tiramisu is a high-calorie dessert if there ever was one. I started the makeover process thinking the lighter version should include from-scratch sugar-free ladyfingers-homemade genoise piped in perfect finger shapes and baked. Then I got my head screwed on straight and realized that no one would make this dessert if it meant making your own genoise. The fat-laden original was transformed into something even an Italian grandma would love. Serves 12 Serves 12

20 ounces nonfat Greek yogurt 3 ounces mascarpone cheese 2 tablespoons dry Marsala wine cup plus 2 tablespoons granulated Splenda 20 ladyfingers 1 cups brewed cold espresso 2 tablespoons unsweetened cocoa powder 1. In the bowl of a standing mixer fitted with the whip attachment, combine the yogurt, mascarpone, Marsala, and Splenda. Whip the ingredients on high speed for 1 minute. Sc.r.a.pe down the sides of the bowl and continue to whip until smooth, about another 30 seconds. In the bowl of a standing mixer fitted with the whip attachment, combine the yogurt, mascarpone, Marsala, and Splenda. Whip the ingredients on high speed for 1 minute. Sc.r.a.pe down the sides of the bowl and continue to whip until smooth, about another 30 seconds.

2. Arrange 10 of the ladyfingers in the bottom of an 88-inch gla.s.s dish. Using a pastry brush, brush the ladyfingers with half of the espresso. Spoon half of the mascarpone mixture over the ladyfingers, and using an offset spatula, spread the mixture evenly to cover the ladyfingers. Arrange 10 of the ladyfingers in the bottom of an 88-inch gla.s.s dish. Using a pastry brush, brush the ladyfingers with half of the espresso. Spoon half of the mascarpone mixture over the ladyfingers, and using an offset spatula, spread the mixture evenly to cover the ladyfingers.

3. Top the mascarpone layer with the remaining 10 ladyfingers, and repeat the soaking process with the remaining espresso. Spread the remaining mascarpone mixture over the ladyfingers. Cover the tiramisu lightly with plastic wrap, and chill it in the refrigerator for at least 1 hour or up to 24 hours. Top the mascarpone layer with the remaining 10 ladyfingers, and repeat the soaking process with the remaining espresso. Spread the remaining mascarpone mixture over the ladyfingers. Cover the tiramisu lightly with plastic wrap, and chill it in the refrigerator for at least 1 hour or up to 24 hours.

4. Use a sieve to sprinkle the cocoa powder evenly over the top, and serve. Use a sieve to sprinkle the cocoa powder evenly over the top, and serve.

Healthy TipsFor more pound-for-pound chocolate flavor and an easy 35 percent reduction in fat calories in your chocolate dessert recipes, replace regular unsweetened cocoa powder (12 percent fat) with defatted unsweetened cocoa powder (.05 percent fat).

APPLE PIE.

This country was built on apple pie with a very flaky crust, thanks to an abundance of lard or vegetable shortening. Instead of an overly caloric full-blown crust, this lightened-up pie has a crumbly Brown Betty-type topping. When you pulse the topping mixture, don't over-mix or it will be tough-not melt-in-your-mouth tender. If you must serve ice cream with this pie, look for a low-cal alternative. The usual scoop of "a la mode" adds 250 to 350 calories. Serves 12 Serves 12

filling 1 teaspoons ground cinnamon teaspoon salt 1 teaspoon cornstarch 6 packets (21 g) Truvia 10 medium to large Granny Smith apples, peeled, cored, and cut into -inch-thick slices topping cup plus 2 tablespoons old-fashioned rolled oats cup granulated Splenda cup whole-wheat pastry flour, such as Whole Foods' 365 Everyday Value teaspoon salt 1 teaspoon ground cinnamon 4 tablespoons very cold un-salted b.u.t.ter, cut into small chunks cup chopped pecans large egg white 1. Preheat the oven to 400F. Preheat the oven to 400F.

2. To make the filling: In a large bowl, mix together the cinnamon, salt, cornstarch, and Truvia. Add the apples and toss with the cinnamon mixture. Transfer the apples to a 9-inch gla.s.s baking dish, mounding them high. To make the filling: In a large bowl, mix together the cinnamon, salt, cornstarch, and Truvia. Add the apples and toss with the cinnamon mixture. Transfer the apples to a 9-inch gla.s.s baking dish, mounding them high.

3. To make the topping: Combine the oats, Splenda, flour, salt, and cinnamon in the bowl of a food processor, and pulse just to combine. Add the b.u.t.ter and pecans, and pulse a few times to make a crumbly mixture. Add the egg white and pulse a few times, until small clumps of crumble start to form. Scatter the crumble mixture over the apples, covering as much surface area as possible. To make the topping: Combine the oats, Splenda, flour, salt, and cinnamon in the bowl of a food processor, and pulse just to combine. Add the b.u.t.ter and pecans, and pulse a few times to make a crumbly mixture. Add the egg white and pulse a few times, until small clumps of crumble start to form. Scatter the crumble mixture over the apples, covering as much surface area as possible.

4. Cover the pie with aluminum foil and bake for 1 hour. Raise the oven temperature to 425F, remove the foil, and continue to bake until the apples are tender and the crumble topping is golden brown, about 15 minutes. Allow the pie to rest for 5 minutes and serve warm. Cover the pie with aluminum foil and bake for 1 hour. Raise the oven temperature to 425F, remove the foil, and continue to bake until the apples are tender and the crumble topping is golden brown, about 15 minutes. Allow the pie to rest for 5 minutes and serve warm.

CReME BRuLeE.

Even though there is no sugar in the custard part of the recipe, I did decide-after experimenting with every sugar subst.i.tute out there-that it would be okay to use unrefined Demerara sugar for the brulee part of this dessert. Considering that the fat grams are down to less than 3 from 50, I gave myself a pa.s.s. Serves 4 Serves 4

1 packet gelatin 1 cups 2% milk 2 tablespoons plus 1 teaspoon cornstarch 9 packets (31.5 g) Truvia vanilla bean, seeds sc.r.a.ped out and reserved 1 large pinch salt 2 tablespoons Greek yogurt 2 tablespoons Turbinado sugar, such as Sugar in the Raw 1. Empty the gelatin packet into a medium bowl. Pour 2 tablespoons of the milk over the gelatin, and set it aside to soften for at least 3 minutes. Empty the gelatin packet into a medium bowl. Pour 2 tablespoons of the milk over the gelatin, and set it aside to soften for at least 3 minutes.

2. In a small saucepan, whisk the remaining milk into the cornstarch. Whisk in the Truvia, vanilla bean and seeds, and salt. Bring the milk mixture to a boil over high heat, whisking constantly. When it boils, reduce the heat to low and continue to cook until it has thickened, about 30 seconds. Remove and discard the vanilla bean. Whisk about cup of the thickened milk mixture into the softened gelatin to melt it. Then whisk in the remaining milk mixture. Whisk the yogurt into the gelatin-milk mixture. In a small saucepan, whisk the remaining milk into the cornstarch. Whisk in the Truvia, vanilla bean and seeds, and salt. Bring the milk mixture to a boil over high heat, whisking constantly. When it boils, reduce the heat to low and continue to cook until it has thickened, about 30 seconds. Remove and discard the vanilla bean. Whisk about cup of the thickened milk mixture into the softened gelatin to melt it. Then whisk in the remaining milk mixture. Whisk the yogurt into the gelatin-milk mixture.

3. Divide the mixture among four 32-inch ramekins. Chill covered in refrigerator until completely set and cold, about 2 hours. Divide the mixture among four 32-inch ramekins. Chill covered in refrigerator until completely set and cold, about 2 hours.