Lemon Pot de Creme

Serves 6 / A pot de crème usually contains heavy cream and sugar; in this healthy, light version, thick Greek yogurt replaces the cream and zero-calorie stevia sweetens. Stevia and lemon go well together because the bright citrus flavor nicely covers stevia’s licorice-like aftertaste. Serving tip: Serve these special desserts to guests; they’ll never know you didn’t use sugar.

1 tablespoon water

11⁄2 teaspoons unflavored gelatin

1 cup nonfat milk

1 teaspoon vanilla extract

4 tabletop packets stevia, such as

PureVia or Truvia (4 scant teaspoons)

1 cup buttermilk

1 cup Greek yogurt (whole, low-fat, or nonfat)

2 teaspoons fresh lemon zest

1⁄3 cup no- or low-sugar blueberry jam

1 tablespoon fresh lemon juice

Fresh mint leaves, for garnish

1. Pour water into a small bowl and sprinkle with gelatin. Allow to sit for 5 minutes to soften.

2. Heat milk and vanilla in a pan until edges begin to bubble. Remove from heat and stir in gelatin-water mixture.

3. Whisk stevia, buttermilk, and yogurt in a medium bowl. Add warm milk; whisk until blended. Pour through a mesh sieve to collect any curdled milk or undissolved gelatin bits. Stir in lemon zest. Pour into six 4-ounce ramekins. Refrigerate 4–6 hours until set.

4. In a small bowl, stir blueberry jam with lemon juice. To serve, dollop ramekins with jam mixture and add mint leaves.

PER SERVING: 98 cal, 39% fat cal, 4g fat, 3g sat fat, 13mg chol, 5g protein, 9g carb, 0g fiber, 68mg sodium