Raspberry Panna Cotta
Don't be afraid to whip up panna cotta - it's much easier than you think! The trick is to heat the milk just to a boil without scorching the pan. Keep an eye on the flame so it's just hot enough to get a rapid boil, while stirring consistently until all your ingredients are dissolved.
- 1/4 cup lemon juice
- 2 teaspoons unflavored gelatin
- 1 cup low-fat milk
- 1 cup cream
- 1/2 cup sugar
- 1 cup plain Greek yogurt
- 1 splash vanilla extract
- Zest of 1 lemon
- 1 cup frozen raspberries
- 1/2 cup raspberry puree
- 1/4 cup sugar
- 1/4 cup honey
For the panna cotta:
- Dissolve gelatin and lemon juice in small bowl for several minutes until soft.
- Heat milk and cream in small saucepan over medium heat until just boiling.
- Add sugar, yogurt, vanilla, and lemon zest to milk mixture and stir until sugar is dissolved.
- Divide into 6 ramekins or glasses, and refrigerate several hours until firm.
For the raspberry topping:
- Make raspberry puree by pressing thawed frozen raspberries through a fine mesh strainer to remove seeds.
- Add all ingredients into a microwave safe bowl, and heat for 30 seconds until softened.
- Stir well and gently spoon over set panna cotta.
- Chill before serving.
- Recipe by McKenzie Hall, R.D., co-founder, Nourish RDs.
Per serving: 360 kcal cal., 16 g fat (10 g sat. fat), 50 g carb., 3 g fiber, 45 g sugar, 7 g pro.. Percent Daily Values are based on a 2,000 calorie diet