Panna Cotta with Strawberry Sauce

Total Time
40 min
20 min
20 min
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.


unsweetened gelatin

¼ oz

mineral water

¼ fl oz, cold


5 Tbsp, divided

low-fat milk

1½ cup(s)

fat free sweetened condensed milk

¾ cup(s)


½ Tbsp


2 cup(s), fresh, hulled or frozen and thawed

vanilla extract

¼ tsp

lemon zest

¼ tsp

pine nuts

4 tsp


  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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