Low-Fat Panna Cotta
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 102.5
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 65.0 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 0.0 g
- Protein: 9.7 g
View full nutritional breakdown of Low-Fat Panna Cotta calories by ingredient
Introduction
I love panna cotta but not the calories. I hunted for and then adapted a recipe to make is as yummy and calorie conscious as I could. And it has almost 10 grams of protein! I love panna cotta but not the calories. I hunted for and then adapted a recipe to make is as yummy and calorie conscious as I could. And it has almost 10 grams of protein!Number of Servings: 6
Ingredients
-
1 can evaporated skim milk (375 ml)
4 strips of lemon peel (no pith)
1 tsp pure vanilla (5 ml)
1/2 cup sugar (110 grams)
1 cup non-fat Greek yogourt (250 ml)
1 Tbsp lemon juice (40 ml)
1 Tbsp water
2 1/2 tsp gelatin (6.5 grams)
Tips
1. Great served with fresh fruit or a fresh fruit sauce.
2. The gelatin in the recipe (2 1/2 tsp) is almost 1 package of Knox. I use the whole package and it was very firm.
3. This is sweet so you may want to reduce the sugar slightly.
4. I pour the panna cotta into 1/2 cup resealable containers so I can easily include it in my lunch.
5. Sometime soon I'll try adding cocoa powder and see if I can make a chocolate panna cotta. I see great things for this recipe.
Directions
1. Put the lemon peel and the evaporated skim milk in a pot. Simmer for 5 minutes. Do not boil. Remove from the heat and remove the peel.
2. Stir vanilla, sugar and yogourt.
3. Mix lemon juice, water and gelatin in a measuring cup. Let stand for 5 minutes and then microwave 10 seconds to melt. Add to milk mixture.
4. Spray 6 1/2 cp ramekins with vegetable spray.
5. Divide panna cotta between the ramekinis. Coverf with plastic wrap and refrigerate for at least 12 hours.
6. To serve - ease panna cotta around the top of the ramekins. Dip in hot water for 30 second and unmold onto a plate.
Serving Size: Makes 6 servings, 1/2 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user MARIEH2.
2. Stir vanilla, sugar and yogourt.
3. Mix lemon juice, water and gelatin in a measuring cup. Let stand for 5 minutes and then microwave 10 seconds to melt. Add to milk mixture.
4. Spray 6 1/2 cp ramekins with vegetable spray.
5. Divide panna cotta between the ramekinis. Coverf with plastic wrap and refrigerate for at least 12 hours.
6. To serve - ease panna cotta around the top of the ramekins. Dip in hot water for 30 second and unmold onto a plate.
Serving Size: Makes 6 servings, 1/2 cup each
Number of Servings: 6
Recipe submitted by SparkPeople user MARIEH2.