ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Buttermilk Panna Cotta

Prep time 20 mins
Cook time 15 mins
Chill time 6 hrs
Yield Serves 6

Ingredients

  • 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

Nutrition Information

  • calories 201
  • fat 2 g
  • satfat 1 g
  • protein 6 g
  • carbohydrate 43 g
  • fiber 3 g
  • cholesterol 6 mg
  • sodium 175 mg

How to Make It

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

  2. 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.

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

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