Yogurt Panna Cotta…the healthier Option!

My love for panna cotta knows no bounds. This is one versatile dessert & absolutely sublime. The regular panna cotta is indulgent, creamy & quite the best thing that happened to my list of desserts recently. You can find my previous panna cotta posts here (Coffee) & here (Strawberry). Who can resist a panna cotta…& with a fruity, tangy lime sauce? YUM!!

Nutmeg flavouring the sauce…

This time I made it healthier too…by substituting a part of the cream with yogurt. It’s adapted from a recipe I chanced by while at Baking Bites & was sold on the idea. This recipe is one that can make an appearance more often, without me feeling guilty of so many calories. ( I have to add that DH loves the ‘authentic’ Italian one…he says that’s the real thing! Hmmmph, so much for my healthy attempt…but he lapped this one up nevertheless.)

This is a lovely healthy option of panna cotta…& is on its way to a delightful event…A Tasty Tools Blogging event! Every foodie is passionate about kitchen tools; adding taste to passion is Joelen @ Joelen’s Culinary Adventures. The focus this month is on the kitchen grater and “microplane”. These tools do a fine job grating spices, cheeses, various vegetables, etc.

Microplaner…my dream come true

I love it…the microplaner has taken precedence over all tools in my kitchen & is currently holding 1st place. I used it here for the lime rind, & used the nutmeg grater to grate some fresh nutmeg for the lime sauce ( recipe from All Recipes) ! Great fun for a GRATE event!!

Spice Grater…

Rind of 2 limes

• In a medium mixing bowl, whisk together yogurt + cream + buttermilk.
• In a small bowl, combine gelatin and water. Microwave gelatin and water for about 30-45 seconds, until gelatin is melted.
• Stir in sugar, lemon extract & zest.
• Whisk gelatin mixture thoroughly into yogurt mix.
• Divide into 6-8 very lightly greased ramekins and refrigerate until firm, at least 3 hours.
• To unmould, dip ramekins in very hot water for a few seconds and invert on to plates.

For the lime dessert sauce:

White sugar - 1/2 cup
Cornstarch - 1 tbsp
Salt - 1/8 tsp
Freshly grated nutmeg - 1/4 tsp
Boiling water - 1 cup
Butter - 1tbsp
Zest of 1-2 limes
Juice of 1-2 limes (as tangy as you want it)
Yellow food colour

Method:

• In large saucepan, stir together sugar, cornstarch, salt and nutmeg.
• Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
• Remove from heat; stir in butter, lemon zest, lemon juice & colour, if desired, and cool.
• Drizzle the cold sauce over the unmoulded panna cotta, garnish with a sprig of fresh mint

…Sit back & indulge without guilt!

» Read the rest of the story by Passionate baker...& beyond

Other posts by Passionate baker...& beyond

This entry was posted on Friday, April 4th, 2008 at 1:01 am and is filed under Blog Event, Dessert, Italian, Panna Cotta, lime. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.