Low Calorie Panna Cotta Recipes
MUST TRY LOW FAT RASPBERRY DESSERT (PANNA COTTA-ISH)
In the UK, Marks & Spencer do THE nicest dessert at this time of year - a raspberry panna cotta. Now for those doing Weight Watchers you'll know that panna cotta is practically a deadly sin, so I made up my own low fat version to try and stop me buying the M&S stuff. It's ever so healthy and really tasty - you wouldn't believe it's low fat at all in my opinion. It's almost core but I think you have to count gelatin(?) in which case it's not quite. Depending on whats in your cupboard you can either make this with a flavoured topping or just add vanilla and keep it simple (and more like a panna cotta). This week I've used raspberry jelly though and I think this is my fave version so I'm posting it this way, but if you want to make the plain vanilla version you may need to add some splenda if you like your desserts sweet. Please note that you have to make this recipe in two parts so allow time for setting, etc. Enjoy!
Provided by Wendy-Bob
Categories Gelatin
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spoon 2-3 tbsp of the raspberry juice into a bowl and sprinkle on the gelatin. Leave to soak for a couple minutes.
- Place the raspberries and remaining raspberry juice into a pan and bring to a boil.
- Add the soaked gelatin and simmer until dissolved. Remove from heat.
- Pour raspberry/gelatin mixture into a medium sized bowl (mine is 17cm across by 5cm deep) and leave to cool for a few minutes.
- Place in the fridge for a minimum of 1 hour or until partially set (the mixture doesn't need to be totally set, just set enough to take the creamy topping).
- Add your sachet of raspberry jelly to the boiling water and mix well until all the granules have dissolved. Leave to cool for 5-10 minutes.
- In a separate bowl, mix the yogurt and cream cheese together until smooth.
- Carefully add the cooled jelly mixture and stir well (it takes a bit of stirring to get it all mixed together properly).
- Remove the bowl of set raspberries from the fridge and top with the raspberry cream cheese mixture.
- Leave to cool a little longer and put back in the fridge for 2 hours or until totally set.
- Serve! Mmmmm!
Nutrition Facts : Calories 169.3, Fat 11.9, SaturatedFat 7.5, Cholesterol 38.7, Sodium 265.7, Carbohydrate 9.6, Sugar 3.5, Protein 9
YOGURT PANNA COTTA (LOW FAT)
Found this online at 'bakingsheet.blogspot'. The chef's description makes this sound very good. I am yet to try this but want to soon. She suggests by thinning it with the buttermilk it kept a delicious tang in the panna cotta although it was still a bit thicker than an ordinary panna cotta. The three hours refrigeration time is separate from the prep time.
Provided by Ninna
Categories Gelatin
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, whisk together yoghurt and buttermilk.
- In a small bowl, combine gelatine and water; microwave gelatine and water for about 30-45 seconds, until gelatine is melted then stir in sugar and vanilla.
- Whisk gelatine mixture thoroughly into yoghurt; divide into four very lightly greased ramekins and refrigerate until firm, at least 3 hours.
- To unmold, dip ramekins in very hot water for a few seconds and invert onto plates.
- Serve the panna cotta with a raspberry puree or simply with some fresh fruit.
Nutrition Facts : Calories 92, Fat 0.4, SaturatedFat 0.3, Cholesterol 3.1, Sodium 104.5, Carbohydrate 14.9, Sugar 14.9, Protein 6.9
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HEALTHIER PANNACOTTA RECIPE | DELICIOUS. MAGAZINE
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Cuisine Italian RecipesCategory Brownie RecipesServings 4Estimated Reading Time 1 min
- Gently heat the milk and icing sugar in a pan until it steams. Soak the gelatine in a bowl of cold water until floppy, then drain and squeeze out excess water. Take the milk off the heat, then stir in the gelatine until dissolved. Cool slightly, then stir in the yogurt, buttermilk and vanillas. Taste for sweetness (see tips).
- Lightly grease 4 x 125ml dariole moulds. Pour in the milk mixture, put on a tray and cover with lightly oiled cling film. Chill for 3-4 hours.
- Once the pannacottas have set, use your finger to tease each one away from the side of its mould and turn it out. If it sticks, dip the mould briefly in a bowl of hot water. Serve with almond thins, if you like.
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Cuisine ItalianTotal Time 30 minsCategory DessertCalories 81 per serving
- In a small microwave-safe bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes. After gelatin has softened, heat the mixture in the microwave for approximately 30 seconds; remove from microwave and stir to make sure the gelatin is dissolved. If not dissolved, heat for a few more seconds and then stir again.
- In a bowl, gently whisk together the yogurt, honey, milk/gelatin mixture and vanilla bean or vanilla extract.
- Divided the panna cotta mixture among 4 (1/2-cup) ramekins or custard cups. Cover and chill 24 hours. Can be made two days ahead. Keep chilled.
- To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release).
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