Peach-Blueberry Pannacotta
Kids will love this just as much as ice cream (and will get some fresh fruit to boot). And you’ll love it too, especially when you realize that swapping a 1/2 cup (125 mL) serving of vanilla ice cream for this cold, creamy treat will cut more than 100 calories and 13 grams of fat. Pannacotta is a traditional Italian dessert. It’s usually made with a full-fat cream but in this version I use skim milk. Gelatin is easy to work with, but measure carefully, as too much will make the pannacotta bounce like Jell-O. It’s best to make this dessert the night before, as it should set for at least four hours.
Best Health Magazine, October 2012; Photo by Ryan Szulc
| Servings |
| 4servings |
| Servings |
| 4servings |
- 1 cup skim milk divided
- 2 tbsp honey
- 1 tbsp unflavoured gelatin powder
- 1 1/2 cups non-fat plain yogurt
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
- 1 cup fresh peaches sliced
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Ingredients
Servings: servings
Units:
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- Put four small plates into the refrigerator.
- In a small pot, warm 1/2 cup (125 mL) of the milk and all the honey. Sprinkle gelatin over milk mixture; heat, stirring until gelatin dissolves. Transfer to a bowl and stir in remaining milk, plus yogurt and vanilla.
- Spray four large ram¬ekins or small bowls with non-stick cooking spray. Divide mixture equally among them, and refrigerate until set.
- Unmould by running a knife along the inside edge of ramekin. Turn each upside-down on top of a refrigerated plate, and garnish with fruit.
Per serving: 170 calories, 8 g protein, 2 g fat (1 g saturated fat), 31 g carbohydrates, 2 g fibre, 7 mg cholesterol, 118 mg sodium
