Photo of Panna cotta with strawberry sauce by WW

Panna cotta with strawberry sauce

10
10
10
SmartPoints® value per serving
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

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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