Panna Cotta with Strawberry Sauce
11
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
We kept the calories and fat down but the texture creamy in this Italian favourite by using fat-free and low-fat milks instead of heavy cream.
Ingredients
Unsweetened gelatin with sugar substitute
¼ oz
Sugar
5 tbsp(s), divided
1% low fat milk
1½ cup(s)
Fat free sweetened condensed milk
¾ cup(s)
Honey
½ tbsp(s)
Strawberries
2 cup(s), fresh, hulled or frozen and thawed
Vanilla extract
¼ tsp(s)
Lemon zest
¼ tsp(s)
Pine nuts
⅛ oz, about 4 tsp
Mineral water
1 fl oz
Instructions
1
In a small saucepan, sprinkle gelatin over water. Allow to soften, about 5 minutes.
2
Meanwhile, in a large measuring cup, combine 3 tablespoons sugar, milks and honey.
3
Heat gelatin over low heat until dissolved, about 5 minutes. Stir in milk mixture. Remove from heat.
4
Coat six 1-cup ramekins with cooking spray. Fill each ramekin half way with milk mixture. Chill until firm, about 4 hours or overnight.
5
To make sauce: In a food processor, purée strawberries. Pour into saucepan. Add 2 tablespoons sugar, extract and zest. Simmer over medium heat until slightly thickened, about 15 minutes. Cool. Keep refrigerated until ready to use.
6
To assemble: Run a small knife around edge of panna cotta to loosen them. Dip ramekins into warm water for 30 seconds, careful not to get water into ramekins. Invert onto 6 dessert plates. Top each with about 2 1/2 heaping tablespoons sauce and 1/2 heaping teaspoon pine nuts. Serve.
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