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Panna Cotta di Casa

Makes: 8 servings
Prep 30 mins Chill 4 hrs
Panna Cotta di Casa
  •  Nonstick cooking spray
  • 1 1/4  cups  regular or fat-free half-and-half or light cream
  • 1  envelope  unflavored gelatin
  • 2 6  ounce carton  thick and creamy lemon lowfat yogurt
  • 1 10 - 12  ounce jar  lemon curd
  • 1 8  ounce carton  mascarpone cheese or one 8-oz. pkg. cream cheese, softened*
  • 1  recipe  Berry Sauce
  •  Mint leaves (optional)

1. Lightly coat eight 6-ounce custard cups with nonstick spray; set aside. Place 1/2 cup of the half-and-half in a 2-cup glass measure. Sprinkle in gelatin. Let stand 5 minutes. Microwave, uncovered, on 50 percent power (medium) for 1 to 2 minutes or until gelatin is dissolved, stirring every 30 seconds; set aside.

2. In a large mixing bowl combine the yogurt, lemon curd, and mascarpone cheese. Beat with an electric mixer on medium speed until smooth. Beat in remaining half and half on low speed. Slowly pour in the warm gelatin mixture, beating on low speed until well combined. Divide mixture evenly among prepared cups. Cover and chill at least 4 hours or up to 24 hours.

3. To serve, remove panna cotta by running a thin metal spatula around inside edges of custard cups. Dip bottoms of cups briefly in warm water to loosen. Invert each cup onto a dessert plate. Top each with Berry Sauce. If desired, sprinkle with freshly ground black pepper and top with fresh mint. Makes 8 servings.

From the Test Kitchen
  • If using cream cheese, beat cheese with an electric mixer in bowl until smooth. Add yogurt and lemon curd; beat until smooth.
Berry Sauce
  • 1/4  cup  Marsala or red grape juice
  • 1/4  cup  water
  • 1/4  cup  sugar
  • 1/2  teaspoon  whole black peppercorns
  • 2 6  inch sprigs  fresh rosemary
  • 1 1/2  teaspoons  balsamic vinegar
  • 1  teaspoon  cornstarch
  • 1 1/2  teaspoons  water
  • 1/4  teaspoon  lemon juice
  • 1/4  teaspoon  balsamic vinegar
  • 1  cup  fresh blueberries

1. In a saucepan combine each Marsala or red grape juice, water, and sugar; peppercorns, rosemary, and balsamic vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Strain through a fine sieve. Discard peppercorns and rosemary. Return mixture to saucepan. Stir cornstarch into water. Add to saucepan. Cook and stir over medium heat until slightly thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Stir in lemon juice and balsamic vinegar and blueberries. Cover and chill sauce until serving time.

Nutrition Facts (Panna Cotta di Casa)
  • Servings Per Recipe 8,
  • cal. (kcal) 376,
  • Fat, total (g) 20,
  • chol. (mg) 79,
  • sat. fat (g) 11,
  • carb. (g) 46,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 38,
  • pro. (g) 10,
  • vit. A (IU) 146,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 89,
  • Potassium (mg) 161,
  • calcium (mg) 111,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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