Panna Cotta di Casa
Recipe from Better Homes and Gardens
Enjoy this simply gorgeous custard dessert topped with berry sauce.
Servings: Makes 8 servings.
Prep Time: 30 mins
Total Time: 4 hrs 30 mins
Nonstick cooking spraysee savings
1-1/4 cupsregular or fat-free half-and-half or light creamsee savings
1 envelopeunflavored gelatinsee savings
2 6-oz. cartonsthick and creamy lemon lowfat yogurtsee savings
1 10- to 12-oz. jarlemon curdsee savings
1 8-oz. cartonmascarpone cheese or one 8-oz. pkg. cream cheese, softened*see savings
1 recipeBerry Saucesee savings
Mint leaves (optional)see savings
Lightly coat eight 6-ounce custard cups with nonstick spray; set aside. Place 1/2 cup of the half-and-half in a 2-cup glass measure. Sprinkle in gelatin. Let stand 5 minutes. Microwave, uncovered, on 50 percent power (medium) for 1 to 2 minutes or until gelatin is dissolved, stirring every 30 seconds; set aside.
In a large mixing bowl combine the yogurt, lemon curd, and mascarpone cheese. Beat with an electric mixer on medium speed until smooth. Beat in remaining half and half on low speed. Slowly pour in the warm gelatin mixture, beating on low speed until well combined. Divide mixture evenly among prepared cups. Cover and chill at least 4 hours or up to 24 hours.
To serve, remove panna cotta by running a thin metal spatula around inside edges of custard cups. Dip bottoms of cups briefly in warm water to loosen. Invert each cup onto a dessert plate. Top each with Berry Sauce. If desired, sprinkle with freshly ground black pepper and top with fresh mint. Makes 8 servings.
In a saucepan combine 1/4 cup each Marsala or red grape juice, water, and sugar; 1/2 teaspoon whole black peppercorns, two 6-inch sprigs fresh rosemary, and 1-1/2 teaspoons balsamic vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Strain through a fine sieve. Discard peppercorns and rosemary. Return mixture to saucepan. Stir 1 teaspoon cornstarch into 1-1/2 teaspoons water. Add to saucepan. Cook and stir over medium heat until slightly thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Stir in 1/4 teaspoon each lemon juice and balsamic vinegar and 1 cup fresh blueberries. Cover and chill sauce until serving time.
If using cream cheese, beat cheese with an electric mixer in bowl until smooth. Add yogurt and lemon curd; beat until smooth.
Per serving: Calories 376, Total Fat 20 g, Saturated Fat 11 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 1 g, Cholesterol 79 mg, Sodium 89 mg, Carbohydrate 46 g, Total Sugar 38 g, Fiber 4 g, Protein 10 g. Daily Values: Vitamin C 4%, Calcium 11%, Iron 1%. Percent Daily Values are based on a 2,000 calorie diet