Panna Cotta with Strawberry Sauce
Servings: 6
Ingredients
1/4 oz unsweetened gelatin
1/4 cup(s) water, cold
5 tbsp sugar
1 1/2 cup(s) low-fat milk
3/4 cup(s) fat-free sweetened condensed milk
1/2 tbsp honey
2 cup(s) strawberries, fresh, hulled or frozen and thawed
1/4 tsp vanilla extract
1/4 tsp lemon peel
1/8 oz pine nuts, about 4 tsp
Instructions
In a small saucepan, sprinkle gelatin over water. Allow to soften, about 5 minutes.
Meanwhile, in a large measuring cup, combine 3 tablespoons sugar, milks and honey.
Heat gelatin over low heat until dissolved, about 5 minutes. Stir in milk mixture. Remove from heat.
Coat six 1-cup ramekins with cooking spray. Fill each ramekin half way with milk mixture. Chill until firm, about 4 hours or overnight.
To make sauce: In a food processor, pur�e strawberries. Pour into saucepan. Add 2 tablespoons sugar, extract and zest. Simmer over medium heat until slightly thickened, about 15 minutes. Cool. Keep refrigerated until ready to use.
To assemble: Run a small knife around edge of panna cotta to loosen them. Dip ramekins into warm water for 30 seconds, careful not to get water into ramekins. Invert onto 6 dessert plates. Top each with about 2 1/2 heaping tablespoons sauce and 1/2 heaping teaspoon pine nuts. Serve.
POINTS
Serves | 6
POINTS per serving | 4
