Traditionally made with heavy cream, this classic custard dessert is a fat and cholesterol minefield. Using gelatin to help thicken the milk lowers the fat and cholesterol, but the flavor and texture are virtually the same as the original.
2 cups low-fat milk
1 (¼-ounce) envelope unflavored gelatin
¼ cup sugar
1 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon grated orange zest
Pinch of salt
½ cup frozen light whipped topping
ground cinnamon
Combine the milk and gelatin in a nonstick saucepan; let stand until the gelatin softens, about five minutes. Cook over low heat, stirring constantly, until the gelatin dissolves completely, about five minutes. Whisk in the sugar, both extracts, the orange zest, and salt. Bring to a simmer, stirring frequently. Pour evenly into four small ramekins. Cool slightly, then cover and refrigerate overnight. To serve, top each with 2 tablespoons whipped topping and a sprinkling of cinnamon. Serves four.
