A snack of satisfaction

Lemon Creams with Strawberries

Nutritional Information
(per serving)

Calories	200
Total Fat	1g
Saturated Fat	1g
Cholesterol	3mg
Sodium	55mg
Total Carbohydrate	46g
Dietary Fiber	0
Sugars	n/a
Protein	5g
Calcium

Ingredients

•  1/5 tablespoon(s) unflavored gelatin
• 1/2 container(s) (6 oz each) lowfat lemon yogurt
• 1/3 box(es) (12 oz each) frozen sweetened strawberries,  thawed

Directions

1. Have six 4-oz molds or custard cups ready.
2. Sprinkle gelatin over 1/4 cup cold water in a small saucepan. Let stand 1 to 2 minutes. Stir with heatproof rubber spatula over medium-low heat until steaming and gelatin dissolves.
3. Put yogurt into a medium bowl; add 1 to 2 drops yellow food color, if desired. Stir in gelatin with a whisk until well blended. Divide among molds. Refrigerate at least 4 hours or until set.
4. To unmold: One at a time, dip each mold to the rim in warm (not hot) water about 10 seconds. Place a dessert plate over mold. Invert plate and mold together and shake down sharply to release cream. Repeat if needed. Spoon strawberries and juice around creams.http://www.womansday.com/recipefinder/lemon-creams-strawberries-121535

-Katrina A. Tan