Light Lemon Custard

Directions

1. 1
   Sprinkle gelatin over wine in small bowl.
2. 2
   Let stand 10 minutes to soften.
3. 3
   Whisk eggs and sugar to blend in heavy small saucepan.
4. 4
   Mix in nonfat milk then lemon juice and peel.
5. 5
   Stir over medium-high heat until mixture thickens slightly and just come to boil.
6. 6
   Remove from heat; immediately mix in gelatin mixture.
7. 7
   Stir until gelatin dissolves.
8. 8
   Divide custard among four 1/2-cup ramekins or custard cups.
9. 9
   Chill until set, about 2 hours.
10. 10
    (Can be prepared 2 days ahead.
11. 11
    )Garnish each with lemon slice and mint sprig and serve.