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Recipe: Almond Panna Cotta

Tiny New York apartments come equipped with teeny-tiny kitchens, so when I stumble upon dessert recipes that only require a little cooking, I jump on it.  Barely any cooking also means fewer dirty dishes, so this recipe is for all the people who want a no-guilt, little-cooking, little-cleanup dessert.  And really, who doesn’t want that?!

In this recipe, replacing whole milk and full fat yogurt with skim milk and non-fat greek yogurt cuts more than half the calories.  For this reason, I didn’t replace the sugar with Splenda or Stevia (but feel free to do so, you won’t sacrifice flavor).  You can make these desserts a day ahead of a party or just eat them one at a time out of your fridge (they’ll keep for a week)!

Almond Panna Cottas

(Serves 6)

6 4-oz. ramekins
1 ½ teaspoons unflavored gelatin
1 tablespoon water
1 1/2 teaspoon almond extract
1 cup skim milk
1/3 cup sugar (or Splenda/Stevia)
1 cup low-fat buttermilk
1 cup fat free greek yogurt
In a small bowl, mix the gelatin and water.  Let stand for 5 minutes.  In a small saucepan, bring the milk to a simmer while stirring in the sugar (once it’s at a simmer, let it cook for about 1 minute).  Remove from heat and stir in the gelatin until it’s dissolved.

In a medium bowl, whisk buttermilk with the yogurt and almond extract until there are no lumps of yogurt.  Whisk in the warm milk until smooth.  Pour the mixture into the ramekins and refrigerate until set (about 3 hours).

To serve, Add some fruit (sliced strawberries or raspberries), drizzle with maple syrup, or just garnish with a little fresh mint.

NUTRITION INFORMATION: Each serving has only 131 calories, 1 gram of fat, 27 grams of carbohydrate, 5 grams of protein.  It contains no saturated fat, no trans fat, and only 3 mg of cholesterol.  This dessert is a good source of calcium and riboflavin.

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One Comment to "Recipe: Almond Panna Cotta"

  1. Kasey says:

    This recipe looks delicious! I especially love the idea of having it with fresh berries or peaches when they come in season this summer! Yum!!

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