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. Both milk and yogurt are rich in calcium, which is important for strong bones and teeth, while yogurt with active cultures may help reduce recurrent yeast infections. The strawberry topping is low in calories, fat and sodium, and high in fiber and vitamin C. The berries also contain ellagic acid, which may fight certain cancer-causing agents.
Ingredients
1 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
Directions
1. 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.
Nutrition Facts
Per 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.
