Panna cotta is an Italian dessert made from heavy cream that is usually served with fresh berries, caramel topping, or chocolate sauce. We substituted fat-free half-and-half and fat-free sweetened condensed milk for the heavy cream and added a little white chocolate for flavor. Since this impressive dessert needs to chill at least 8 hours before serving, plan to make it ahead, and store it in the refrigerator until ready to serve.
1 envelope unflavored gelatin
2 cups fat-free half-and-half, divided
3 ounces white chocolate, chopped
1 cup fat-free sweetened condensed milk
1/2 teaspoon vanilla extract
Mint sprigs (optional)
How to Make It
Sprinkle gelatin over 1 cup half-and-half in a small saucepan; let stand 1 to 2 minutes. Cook, stirring constantly, over medium heat 3 minutes or until gelatin dissolves; remove from heat. Add chocolate, stirring until chocolate melts.
Gradually stir in remaining 1 cup half-and-half, condensed milk, and vanilla. Pour 1/2 cup custard into each of 6 stemmed glasses or 6-ounce custard cups. Cover and chill 8 hours or until ready to serve. Serve with fresh berries and garnish with mint, if desired.
Pure vanilla has one of the most complex tastes, and there's no mistaking its unique flavor and aroma. Don't be tempted to use imitation vanillait is made from chemicals and lacks the depth of flavor of the real thing.