Lemon and Vanilla Panna Cotta

Lemon and Vanilla Panna Cotta Pic


1 envelope unflavored gelatin
2 cups 2% milk
2 tablespoons 2% milk
1/2 cup sugar
2 teaspoons vanilla
2 1/4 cups plain fat free yogurt
1 tsp lemon juice

Fruit topping:

1 cup raspberries, red and golden
2 cups mixed strawberries or blueberries
2 peaches, peeled, thinly sliced
2 teaspoon sugar
1 teaspoon lemon juice

Sprinkle gelatin over 2 tablespoons of milk in small bowl; let soften 5 minutes.

Place remaining 2 cups milk, sugar and vanilla in a saucepan. Bring mixture to simmer; remove pan from heat. Add gelatin mixture to saucepan and stir until dissolved.

Place yogurt in medium bowl; whisk until smooth. Gradually whisk milk mixture and lemon zest into yogurt. Pour mixture into eight 4-oz. ramekins. Chill until set, about 4 hours. Toss fruit together and refrigerate until needed. To remove from molds, run sharp knife around edges; invert onto plate. Top with fruit and serve.

Recipe created by Chef Kerry Heffernan,Executive Chef, Eleven Madison Park, New York

Nutritional Facts

Calories: 166
Total Fat: 2 g
Saturated Fat: 1 g
Cholesterol: 7 mg
Sodium: 86 mg
Calcium: 22% Daily Value
Protein: 8 g
Carbohydrates: 32 g
Dietary Fiber: 2 g