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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 163.2
  • Total Fat: 5.8 g
  • Cholesterol: 18.3 mg
  • Sodium: 45.2 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 0.4 g
  • Protein: 4.5 g

View full nutritional breakdown of Vanilla Panna Cotta with Mango Sauce calories by ingredient
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Vanilla Panna Cotta with Mango Sauce

Submitted by: FOODIEWIFE

Introduction

Panna Cotta is an Italian dessert meaning "cooked milk". I think of this as a custard, without the eggs. Heavy Creme and/or whole milk are traditional ingredients, but I wanted to lighten this up. I don't use fat-free half and half, because it has high fructose corn syrup and non-fat milk doesn't work as a substitute.

My favorite way to serve this is with a rasberry coulis sauce, but you can experiment with any kind of fruit sauce you'd like. It's a very light dessert-- refreshing but not too filling.

Panna Cotta is an Italian dessert meaning "cooked milk". I think of this as a custard, without the eggs. Heavy Creme and/or whole milk are traditional ingredients, but I wanted to lighten this up. I don't use fat-free half and half, because it has high fructose corn syrup and non-fat milk doesn't work as a substitute.

My favorite way to serve this is with a rasberry coulis sauce, but you can experiment with any kind of fruit sauce you'd like. It's a very light dessert-- refreshing but not too filling.


Number of Servings: 6

Ingredients

    1 envelope unflavored gelatin
    1 2/3 cups whole milk (or Almond Milk, such as Almond Breeze), divided
    2/3 cup half-and-half
    1/3 cup sugar
    1 (6-inch) piece vanilla bean, split lengthwise and divided
    Cooking spray
    For the sauce:
    1 1/2 cups mango nectar
    1 tablespoon fresh lime juice
    Fresh raspberries (optional)

    Nutritional values calculated using whole milk.
    6 servings (serving size: 1 custard and 2 1/2 tablespoons sauce)


Directions

Sprinkle gelatin over 1/3 cup milk in a small bowl; let stand 4 minutes.

Combine 1 1/3 cups of milk, half-and-half, sugar, and half of the vanilla bean in a medium saucepan; bring to a simmer over medium heat (do not boil). Remove from heat. Add gelatin mixture, stirring until the gelatin dissolves. Remove vanilla bean. Pour mixture evenly into 6 (6-ounce) custard cups coated with cooking spray. Cover and chill 8 hours or overnight.

Combine remaining half of the vanilla bean and nectar in a small saucepan; bring to a boil. Reduce heat to medium, and cook until reduced to 1 cup (about 15 minutes). Remove from heat; stir in lime juice. Cover and chill.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Spoon the sauce around custards. Garnish with fresh raspberries, if desired.

NOTE: I like to pour panna cotta into pretty wine glasses and chill that way.


Yield: 6 servings (serving size: 1 custard and 2 1/2 tablespoons sauce)




Number of Servings: 6

Recipe submitted by SparkPeople user FOODIEWIFE.






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