Cherries in the Snow

PreparationMake almond snow gelatin: Lightly oil an 8-inch square glass baking dish with vegetable oil, wiping out any excess with a paper towel. Sprinkle gelatin over water in a large heatproof bowl to soften 1 minute. Bring milk and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then remove from heat and whisk into gelatin mixture. Add almond extract and whisk briskly until milk is foamy, about 5 minutes. Pour into baking dish and freeze 15 minutes (to set foam), then chill, uncovered, in refrigerator until firm, at least 45 minutes. Make cherries in Port: Simmer cherries, sugar, and Port in cleaned 1-quart heavy saucepan, uncovered, until reduced to about 1/2 cup, about 10 minutes. Set pan in a bowl of ice and cold water and chill in refrigerator until syrupy, about 15 minutes. Assemble desserts: Using a knife dipped in hot water, cut gelatin into 1-inch squares. Remove squares from dish with a spatula and divide, frothy sides up, among 6 chilled plates. Spoon cherries in Port over squares. Cooks' notes:·Gelatin can be chilled up to 2 days ahead (cover after 45 minutes). ·Cherries in Port can be chilled (without bowl of ice water), covered, up to 1 week.Each serving (using 1% milk) contains about 152 calories and less than 1 gram fat. Nutritional analysis provided by Gourmet

PreparationMake almond snow gelatin: Lightly oil an 8-inch square glass baking dish with vegetable oil, wiping out any excess with a paper towel. Sprinkle gelatin over water in a large heatproof bowl to soften 1 minute. Bring milk and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then remove from heat and whisk into gelatin mixture. Add almond extract and whisk briskly until milk is foamy, about 5 minutes. Pour into baking dish and freeze 15 minutes (to set foam), then chill, uncovered, in refrigerator until firm, at least 45 minutes. Make cherries in Port: Simmer cherries, sugar, and Port in cleaned 1-quart heavy saucepan, uncovered, until reduced to about 1/2 cup, about 10 minutes. Set pan in a bowl of ice and cold water and chill in refrigerator until syrupy, about 15 minutes. Assemble desserts: Using a knife dipped in hot water, cut gelatin into 1-inch squares. Remove squares from dish with a spatula and divide, frothy sides up, among 6 chilled plates. Spoon cherries in Port over squares. Cooks' notes:·Gelatin can be chilled up to 2 days ahead (cover after 45 minutes). ·Cherries in Port can be chilled (without bowl of ice water), covered, up to 1 week.Each serving (using 1% milk) contains about 152 calories and less than 1 gram fat. Nutritional analysis provided by Gourmet