Panna cotta with strawberry sauce
11
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
6
Difficulty
Moderate
We kept the calories and fat down but the texture creamy in this Italian favorite by using fat-free and low-fat milks instead of heavy cream. You'll love the convenience of this dessert since you can fill the ramekins and let the panna cotta sit, plus make the sauce in advance, up to overnight. The sauce comes together quickly too thanks to using the food processor. After the strawberries are puréed instead of spending lots of time chopping, add some sugar, vanilla extract, and lemon zest and cook until it thickens. It comes together in just 15 minutes. Let it hang in the fridge until you're ready to serve. The pine nuts on top provide an earthy, buttery topping that you shouldn't skip.
Ingredients
Unsweetened gelatin
¼ oz
Mineral water
¼ fl oz, cold
Sugar
5 Tbsp, divided
1% low fat milk
1½ cup(s)
Fat free sweetened condensed milk
¾ cup(s)
Honey
½ Tbsp
Strawberries
2 cup(s), fresh, hulled or frozen and thawed
Vanilla extract
¼ tsp
Lemon zest
¼ tsp
Pine nuts
4 tsp