Low-Fat Panna Cotta Italian puddings are so silky-smooth they slip down beautifully at the end of a meal. Perfect served with fresh berries or fruits according to the season. These are a very easy-to-make version that is low fat and low calorie to make them perfect for any diet. Panna Cotta literally translates as “cooked cream” in Italian.
You can serve this delicious dessert to your dinner guests, and they will never know they had a diet dessert. They are also perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to be served.
For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, carbohydrates.
2 1/2 teaspoons unflavored gelatin* 1/2 cup milk 1 tablespoon honey 2 (6-ounce) containers low-fat or non-fat flavored yogurt** 1 vanilla bean or 2 teaspoons pure vanilla extract Fresh berries or fruit (optional), gently washed, drained***
* It is always best to measure the the amount of gelatin needed as the envelopes of gelatin can vary.
** I like to use the yogurts with the fruit on the bottom of the container.
*** Any assortment of fresh, seasonal fruit may be served with panna cotta, but berries are especially nice. To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peels as necessary and cut them into thin slices or bite-size pieces.
In a small microwave-safe bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes. After gelatin has softened, heat the mixture in the microwave for approximately 30 seconds; remove from microwave and stir to make sure the gelatin is dissolved. If not dissolved, heat for a few more seconds and then stir again.
In a bowl, gently whisk together the yogurt, honey, milk/gelatin mixture and vanilla bean or vanilla extract.
Divided the panna cotta mixture among 4 (1/2-cup) ramekins or custard cups. Cover and chill 24 hours. Can be made two days ahead. Keep chilled.
To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release).