Toasted chopped pistachios are a wonderful topping for this rich and creamy panna cotta.
2 tablespoons water 1¼ teaspoons unflavored powdered gelatin 2 cups heavy cream, divided ½ cup granulated sugar ¹∕3 cup nonfat plain yogurt ¾ cup mascarpone 1 teaspoon pure vanilla extract 3 tablespoons honey
Nutritional information per serving: Calories 450 (71% from fat) • carb. 29g • pro. 5g • fat 36g • sat. fat 23g • chol. 131mg • sod. 101mg • calc. 85mg • fiber 0g
Pour water into a small mixing bowl or liquid measuring cup. Sprinkle gelatin over the water; stir to mix. Let stand until set, about 15 minutes. Put 1 cup of the cream and all of the sugar into the blender jar. Set timer for 2 minutes and temperature on High to dissolve the sugar. Once the mixture starts to simmer, turn the unit off and add the gelatin mixture. Stir to combine. Add the remaining cream and all of the other ingredients to the unit. Blend on speeds 1 to 2 for about 30 seconds, or until well combined. Divide the blended mixture among six 5-ounce ramekins. Chill overnight.
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