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Low Fat Panna Cotta


Low Fat Panna Cotta

Low Fat Panna Cotta

Fiona Haynes
Converting a rich creamy recipe like Panna Cotta into a low fat one obviously means making some compromises. Panna Cotta is usually made with cream, which accounts for its wonderfully rich, silky texture. But if you want a much lighter version, this very low fat panna cotta does the trick.

Cook Time: 5 minutes

Total Time: 5 minutes

Yield: 6 servings


  • 1/4 cup room temperature water
  • 1 envelope unflavored gelatin
  • 1 cup low fat buttermilk
  • 1 cup nonfat milk
  • 1 cup fat free half and half
  • 1/3 cup sugar
  • 1 1/2 tsps vanilla extract


Lightly grease 6 small ramekins using a tiny drop of canola oil.

Sprinkle gelatin on water in a small bowl and leave for 5 minutes until it becomes spongy.

Meanwhile, stir buttermilk, nonfat milk, and fat-free half and half, and sugar on low heat in a small saucepan, and bring it to a simmer.

Add prepared gelatin and stir with a wire or silicone whisk into warmed milk, until dissolved. Remove milk from heat. Stir in vanilla extract.

Pour milk mixture through a strainer/sieve into a glass pitcher, to ensure any possible undissolved lumps are left behind. Pour into ramekins, and place in refrigerator.

Chill for at least 4 hours.

To unmold, dip ramekin in hot water for a few seconds, run a small flat-bladed knife around the edge of the ramekin, then invert on to a plate.

Serve with berries or drizzle with a little honey

Calories per ramekin: Calories 94, Calories from Fat 4, Total Fat 0.5g (sat 0.3g), Cholesterol 3mg, Sodium 87mg, Carbohydrate 17.2g, Fiber 0g, Protein 5.2g

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