Panna Cotta with Strawberry Sauce

10
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.

Ingredients

unsweetened gelatin

¼ oz

mineral water

¼ fl oz, cold

sugar

5 Tbsp, divided

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

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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