Honey Vanilla Panna Cotta
Serves 4 This classic Italian dessert (its name translates as "cooked cream") is normally prepared with heavy cream and sugar, but our lighter rendition is made with low-fat milk and nonfat yogurt; it's also sweetened with honey, a wonderful source of antioxidants.
Ingredients1 cup plus 1 tablespoon low-fat (2%) milk
1 1/2 teaspoons unflavored gelatin
1/2 vanilla bean, cut in half lengthwise
1/8 teaspoon sea salt
1 cup plain nonfat yogurt, preferably Greek-strained style (try Total Greek brand, available at health-food stores and Trader Joe's)
4-5 tablespoons Tupelo or forest honey
1 basket strawberries, preferably organic, halved or quartered if large
1 tablespoon chopped fresh mint leaves
Nutrition FactsPer serving: 155 calories; 9% fat (1 g; < 1 g saturated); 74% carbs (29 g); 17% protein (7 g); 2 g fiber; 211 mg calcium; 1 mg iron; 87 mg sodium.
Directions1. Place 1 tablespoon milk in small bowl. Sprinkle gelatin over milk. Let stand until gelatin softens, about 10 minutes. Place remaining 1 cup milk, vanilla bean and salt in small, heavy saucepan. Bring to simmer. Remove pan from heat; add gelatin mixture and stir until dissolved. Remove vanilla bean from milk; scrape seeds from bean back into milk; discard pod.
2. Place yogurt in medium bowl; whisk until smooth. Gradually whisk milk mixture into yogurt. Add 3 tablespoons honey; if more sweetness is desired, add another tablespoon honey. Pour mixture into four 1/2- to 2/3-cup ramekins or custard cups. Refrigerate until set, about 4 hours. (Can be prepared up to 3 days ahead.)
3. Place strawberries in bowl. Add remaining 1 tablespoon honey and mint; toss to coat. Run small, sharp knife around edges of panna cottas to loosen. Invert onto dessert plates. Spoon strawberries over top, and serve.