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- 1 envelopeunflavored gelatin
- 1/4 cup water
- 1/2 cup sugar
- 2 cups half-and-half or light cream
- 2 cups whole-fat or 2 percent plain Greek yogurt
- 1 teaspoon vanilla
- 1 recipe Lime Syrup
- 3 - 4 medium peaches, cut into wedges
- Thin lime slices (optional)
- Pistachio nuts (optional)
1. Place eight small glasses in a shallow baking pan; set aside.
2. In a small bowl sprinkle gelatin over the water. Do not stir. Let stand 5 minutes.
3. Meanwhile, in a medium saucepan stir together sugar and 1/2 cup of the half-and-half. Heat over medium heat until hot but not boiling. Add gelatin and stir until gelatin is dissolved. Remove from heat. Whisk in yogurt until smooth. Stir in remaining half-and-half and vanilla. Pour into glasses. Cover and refrigerate for 4 to 24 hours or until set.*
4. Meanwhile, prepare Lime Syrup. Toss peaches in the Lime Syrup. To serve, top panna cottas with peaches and some of the syrup. If desired, top with lime slices and pistachios.
- Speed-Set Method: Prepare as directed, except cover and freeze for 20 minutes before transferring to the refrigerator to chill for 1-1/2 hours or until set.
- 3 tablespoons lime juice
- 1 cup sugar
- 1/2 cup water
1. In a small saucepan combine lime juice, sugar, and the water. Bring to boiling, stirring to dissolve sugar. Reduce heat and simmer, uncovered, about 8 minutes or until slightly thickened. Syrup will thicken more as it cools.
- Servings Per Recipe 8,
- cal. (kcal) 336,
- Fat, total (g) 13,
- chol. (mg) 32,
- sat. fat (g) 9,
- carb. (g) 48,
- Monosaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 45,
- pro. (g) 9,
- vit. A (IU) 632,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 49,
- Potassium (mg) 194,
- calcium (mg) 121,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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