Panna Cotta
Minutes Prep Time: 10
Minutes Total Time: 195
Servings: 6
Difficulty: easy
Minutes Prep Time: 10
Minutes Total Time: 195
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 envelope (.25 oz each) unflavored gelatin
1-1/4 cups lowfat (1%) milk, divided
1/3 cup granulated sugar
1 container (15 oz each) part-skim ricotta cheese
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 pkg (10 oz each) frozen sliced strawberries in syrup, thawed, undrained
Reddi-wip® Original Dairy Whipped Topping, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 182 mg | 18% |
Carbohydrate | 24 g | 8% |
Cholesterol | 20 mg | 7% |
Total Fat | 4 g | 6% |
Iron | 1% | |
Calories | 168 kcal | 8% |
Sodium | 89 mg | 4% |
Protein | 9 g | 17% |
Saturated Fat | 2 g | 11% |
Sugars | 24 g | 2% |
Vitamin C | 12 mg | 20% |
Spray 6 (6-ounce) custard cups with cooking spray; set aside. Sprinkle gelatin over 1/4 cup of the milk in small saucepan; let stand 1 minute to soften gelatin. Stir in the remaining 1 cup milk and the sugar.
Cook over medium-low heat until gelatin and sugar are completely dissolved, stirring frequently. Place in blender container. Add ricotta cheese, vanilla and lemon juice; cover. Blend until smooth. Pour evenly into prepared cups. Refrigerate 3 hours, or until firm.
Place strawberries with their syrup in clean blender container; cover. Blend until smooth. To serve, invert each dessert onto individual serving plate. Drizzle evenly with the strawberry sauce. Top each with serving of Reddi-wip, if desired.
Panna Cotta