Buttermilk Panna Cotta

Serves 6

Cost per Serving:



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Panna Cotta:
1 (1/4 oz.) packet unflavored gelatin
2 cups low-fat buttermilk
2/3 cup sugar
1 1/2 cups fat-free half-and-half
Raspberry Sauce:
1 (12 oz.) package unsweetened frozen raspberries with juice, thawed
3 tablespoons sugar


Prep: 20 Minutes
Cook: 15 Minutes
Chill: 6 Hours

Make panna cotta: In a bowl, sprinkle gelatin over 1 cup buttermilk; let rest 5 minutes.

Whisk sugar and half-andhalf in a saucepan over medium heat to dissolve sugar. When mixture begins to bubble at edges, pour over buttermilk mixture and whisk to combine and dissolve gelatin. Stir in remaining buttermilk. Strain mixture through a fine-meshed sieve and divide evenly among six 6 oz. ramekins. Refrigerate panna cotta until set, at least 6 hours or overnight.

Make sauce: Blend raspberries with juice and sugar in food processor until smooth. Strain; discard solids.

To loosen panna cotta, run a thin-bladed knife around edges and invert onto plates. Serve with raspberry sauce.

Created date

June 2009

Nutritional Information

Calories 201
Fat 2 g
Satfat 1 g
Protein 6 g
Carbohydrate 43 g
Fiber 3 g
Cholesterol 6 mg
Sodium 175 mg