This was pretty darn good! Very easy to put together. Didn't have the vanilla bean so I subbed 1 1 /2 tsp of vanilla extract. I will definitely make this again, but will add more lemon juice next time (I love lemon!). I also made a mixed berry sauce to serve it with. Yummy!
Lemon Panna Cotta
Puree mixed summer berries to sauce this cool dessert.
Yield: 8 servings (serving size: 1 panna cotta)
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Amount per serving
- Calories: 109
- Calories from fat: 16%
- Fat: 1.9g
- Saturated fat: 1.2g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.1g
- Protein: 4.6g
- Carbohydrate: 18.9g
- Fiber: 0.0g
- Cholesterol: 6.7mg
- Iron: 0.1mg
- Sodium: 56mg
- Calcium: 147mg
- 2 cups plain low-fat yogurt
- 1 cup whole milk
- 1/2 cup sugar
- 1 (2-inch) piece vanilla bean, split lengthwise
- 1 1/2 teaspoons unflavored gelatin
- 1/4 cup fresh lemon juice (about 2 lemons)
- Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 15 minutes. Scrape into a medium bowl using a rubber spatula; set aside.
- Combine milk and sugar in a medium saucepan over medium-high heat; stir well with a whisk. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook 3 minutes or until sugar dissolves, stirring frequently.
- Remove pan from heat. Remove and discard vanilla bean. Add milk mixture to drained yogurt, and stir until well blended.
- Sprinkle gelatin over juice in a small microwave-safe bowl. Let stand for 5 minutes. Microwave at HIGH for 30 seconds, stirring every 10 seconds until gelatin dissolves. Stir gelatin mixture thoroughly into yogurt mixture. Pour about 1/2 cup panna cotta mixture into each of 8 ramekins or custard cups. Cover and chill at least 6 hours or overnight. Serve in cups, or invert onto individual plates.
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