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Key Lime Panna Cotta

Photo: Randy Mayor; Styling: Claire Spollen
Hands-on time 25 mins
Total time 3 hrs, 25 mins
Yield Serves 4
We used only enough gelatin for the creamy texture and wobbly jiggle panna cotta is known for.


  • 1/2 cup half-and-half
  • 1/2 cup low-fat sweetened condensed milk
  • 2 tablespoons grated Key lime rind
  • 1/4 teaspoon salt, divided
  • 1 cup 2% reduced-fat milk, divided
  • 1 1/4 teaspoons unflavored gelatin
  • 2 tablespoons Key lime juice, divided (about 4)
  • Cooking spray
  • 1 1/2 tablespoons honey
  • 1 teaspoon unsalted butter
  • 1 low-fat graham cracker sheet, crushed into coarse crumbs

Nutrition Information

  • calories 251
  • fat 7.3 g
  • satfat 4.5 g
  • monofat 1.6 g
  • polyfat 0.2 g
  • protein 7 g
  • carbohydrate 37 g
  • fiber 0.0 g
  • cholesterol 24 mg
  • iron 0.0 mg
  • sodium 250 mg
  • calcium 224 mg

How to Make It

  1. Combine first 3 ingredients and 1/8 teaspoon salt in a small saucepan; bring to a boil. Remove pan from heat; cover and let stand for 30 minutes.

  2. Place 1/4 cup 2% milk in a medium bowl. Sprinkle gelatin over milk; let stand 10 minutes.

  3. Return pan to medium-high heat; bring to a simmer. Add hot milk mixture to gelatin mixture, stirring until gelatin dissolves. Add remaining 3/4 cup 2% milk. Strain mixture through a fine sieve into a medium bowl; discard solids. Stir in 1 tablespoon Key lime juice. Divide mixture evenly among 4 (4-ounce) ramekins or custard cups lightly coated with cooking spray. Cover with plastic wrap, and refrigerate overnight.

  4. Combine remaining 1 tablespoon juice and honey.

  5. Melt butter in a small skillet over medium heat. Add crumbs and remaining 1/8 teaspoon salt. Cook 1 minute or until lightly toasted, stirring constantly. Cool completely. To serve, loosen edges of panna cotta with a knife or rubber spatula. Invert ramekins onto dessert plates. Drizzle each with about 2 teaspoons honey mixture, and top with about 2 teaspoons graham cracker crumbs.