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

Chocolate Panna Cottas

Photo: Annabelle Breakey
Yield Serves 8
Time: 35 minutes, plus at least 4 1/2 hours to chill. Panna cotta means "cooked cream," and true to its name, our classic vanilla version of this recipe weighed in with nearly 20 grams of fat per serving. This svelte chocolate variation has a grown-up tang and tastes indulgent--yet has only 4 grams of fat.

Ingredients

  • 2 teaspoons unflavored gelatin (1 1/4-oz. envelope)
  • 2 cups low-fat (1%) milk, divided
  • 3/4 cup sugar
  • 3 ounces semisweet chocolate, finely chopped
  • 1/4 cup unsweetened cocoa
  • 1 2/3 cups plain nonfat Greek yogurt
  • 1 teaspoon vanilla extract
  • Chocolate shavings (optional)

Nutrition Information

  • calories 197
  • caloriesfromfat 19 %
  • protein 11 g
  • fat 4.2 g
  • satfat 2.5 g
  • carbohydrate 32 g
  • fiber 1.4 g
  • sodium 58 mg
  • cholesterol 2.4 mg

How to Make It

  1. In a small bowl, sprinkle gelatin over 1/2 cup milk. Let stand 1 minute, then stir and let stand about 10 more minutes for gelatin to soften.

  2. In a medium saucepan, whisk remaining 1 1/2 cups milk, the sugar, semisweet chocolate, and cocoa over medium-high heat until steaming, about 3 minutes. Add gelatin mixture and whisk gently until it dissolves, 2 to 3 minutes. Let cool 15 minutes.

  3. In a large bowl, whisk yogurt with vanilla until smooth. Pour and stir chocolate mixture through a fine strainer into yogurt, then whisk mixtures together.

  4. Oil 8 ramekins (2/3 cup size). Divide yogurt mixture among ramekins. Chill, covered, until set, 4 1/2 hours and up to 2 days.

  5. Run a small metal spatula between panna cottas and sides of ramekins to loosen. Immerse ramekins 1 at a time to just below rim in hot water until edges of dessert soften, 20 to 30 seconds; lift out and dry bottom of ramekin. Invert a small plate over each. Hold plate and ramekin together and give a firm shake to release panna cotta, easing it out gently with the spatula if needed.

  6. Scatter chocolate shavings over desserts if you like.

  7. Note: Nutritional analysis is per serving.