- 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
- 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
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.
Place 1/4 cup 2% milk in a medium bowl. Sprinkle gelatin over milk; let stand 10 minutes.
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.
Combine remaining 1 tablespoon juice and honey.
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.