Panna Cotta

Name: Panna Cotta
Ingredients: 1 envelope unflavored gelatin; 1-1/2 cups fat free half-and-half, divided; 1/2 cup sugar (I used half sugar and half sugar substitute); 1/2 tsp. vanilla; 2 cups fat free ricotta cheese; 1-1/2 cups assorted fresh berries, pureed and put through a sieve to remove seeds

6 ingredients

1 steps

Ingredients

1 envelope unflavored gelatin
1-1/2 cups fat free half-and-half, divided
1/2 cup sugar (I used half sugar and half sugar substitute)
1/2 tsp. vanilla
2 cups fat free ricotta cheese
1-1/2 cups assorted fresh berries, pureed and put through a sieve to remove seeds

Directions

1

Sprinkle gelatin over 1/2 cup of the cream in medium saucepan. Let stand 5 minutes to soften. Stir in remaining cup cream, sugar and vanilla. Cook on very low heat until gelatin is completely dissolved, stirring frequently. Do not boil. Even if the mixture looks curdled it doesn't really matter because you are going to place the cream mixture and ricotta cheese in a blender or food processor container and blend until pureed. Pour mixture into 8 (6-oz.) custard cups or souffle dishes that have been sprayed with cooking spray. Refrigerate 2 hours or until set. Spoon pureed berries evenly onto 8 dessert plates; top with panna cotta that have been taken out of the molds. Garnish with additional whole berries. Serve with expresso and you'll be in Italy for dessert!