Cran-Rasberry Panna Cotta
(from the Oregon Dairy Council)
Here is a nice light dessert is not too high in fat or carbohydrate for the holidays.
1 rounded teaspoon of unflavored gelatin ½ teaspoon vanilla
1 tablespoon cold water 1 tablespoon orange juice concentrate
1 ½ cups low fat milk ¾ cup canned whole berry cranberry ½ cup sugar sauce
½ cup low fat plain yogurt ¾ cup raspberries, fresh or frozen
½ cup light sour cream ¼ cup dark chocolate shavings or curls
1. In a medium sauce pan, soften gelatin in cold water. Add the milk and sugar.
2. Cook on medium heat, stirring constantly until gelatin dissolves.
3. Cool about 10 minutes.
4. Add yogurt, sour cream, vanilla, and orange juice concentrate.
5. Mix with a wire whip until smooth.
6. Pour into six 6-ounce glasses or stemware. Chill at least six hours or overnight. These are the panna cotta.
7. Mix the cranberry sauce with the raspberries. Crush fruit lightly or blend until smooth.
8. Spoon the cranberry-raspberry mixture equally over the panna cotta.
8. Garnish with chocolate.
Serving option: Use a 1 ½ quart glass bowl instead of 6 glasses. Layer ingredients as described.
Nutrition Information per serving:
Calories: 245 Carbohydrate: 27 grams Protein: 5 grams
Fat: 5 grams Saturated Fat: 3 grams Cholesterol: 12 milligrams
Sodium: 101 milligrams Dietary Fiber: 1.5 grams
Exchanges: 2 other carbohydrates and 1 fat
Recipe provided by the UGA Bartow County Extension Office – Zero Weight Gain Holiday Challenge