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