Avocado Panna Cotta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 120.0
- Total Fat: 4.8 g
- Cholesterol: 2.5 mg
- Sodium: 73.8 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 2.7 g
- Protein: 13.6 g
View full nutritional breakdown of Avocado Panna Cotta calories by ingredient
Introduction
Modified from allrecipes.com - "Panna Cotta is an Italian dessert, which translates as 'cooked cream'. This lower calorie version uses creamy avocado for a silky texture and beautiful pale green color. Put mixture in individual molds, or pour into pretty serving dishes. The taste is rich but the calories are few. Garnish with a sprig of basil or mint or some partially thawed frozen raspberries." Modified from allrecipes.com - "Panna Cotta is an Italian dessert, which translates as 'cooked cream'. This lower calorie version uses creamy avocado for a silky texture and beautiful pale green color. Put mixture in individual molds, or pour into pretty serving dishes. The taste is rich but the calories are few. Garnish with a sprig of basil or mint or some partially thawed frozen raspberries."Number of Servings: 4
Ingredients
-
Avocados, California (Haas),
*Stonyfield Farm Lowfat Plain Yogurt,
*Splenda No Calorie Sweetener
Simply Smart fat free milk,
Knox unflavored gelatine
Lemon juice
Directions
In small microwaveable bowl or glass measuring cup, stir together gelatin, sugar and salt. Add milk, stir and let stand 2 to 3 minutes. Microwave until milk just begins to simmer, about 1 1/2 minutes. Stir until gelatin dissolves. Set aside to cool for about 3 to 5 minutes. Pour into blender or food processor. Add yogurt and lime juice and blend about 15 seconds.
Rinse avocado. Cut in half and remove the pit. Scoop out fruit and add to yogurt mixture. Blend until smooth, about 1 minute.
Rinse 6 individual (1-cup) molds, small custard cups or souffle dishes with cold water. Divide avocado mixture among molds, pour into small serving dishes. Cover tops with plastic wrap and chill several hours or overnight. To remove, run a sharp knife around edges of molds. Dip bottom of mold briefly into pan of hot water. Put serving plate on top of mold, turn over and gently shake to remove.
With the addition of the bittersweet chocolate sauce it is worthy of 5 stars. This was very easy to make using an immersion blender.
Number of Servings: 4
Recipe submitted by SparkPeople user DUMBBELLE.
Rinse avocado. Cut in half and remove the pit. Scoop out fruit and add to yogurt mixture. Blend until smooth, about 1 minute.
Rinse 6 individual (1-cup) molds, small custard cups or souffle dishes with cold water. Divide avocado mixture among molds, pour into small serving dishes. Cover tops with plastic wrap and chill several hours or overnight. To remove, run a sharp knife around edges of molds. Dip bottom of mold briefly into pan of hot water. Put serving plate on top of mold, turn over and gently shake to remove.
With the addition of the bittersweet chocolate sauce it is worthy of 5 stars. This was very easy to make using an immersion blender.
Number of Servings: 4
Recipe submitted by SparkPeople user DUMBBELLE.