Berry Panna Cotta

8 servings  approximately 1/2 c. each 100 calories

1 1/2 c. nonfat evaporated milk

1 1/2 c. nonfat milk

1 1/2 Tablespoons gelatin (1 1/2 packages)

1/3 c. agave or honey

1 tsp. vanilla

1/2c. raspberry puree or  1/4 c. pomegranate syrup    

raspberries or pomegranate seeds to garnish

In a small saucepan, put 1/2 cup of the nonfat milk and sprinkle the gelatin over it.  Let sit five minutes while heating remaining 1 cup nonfat milk, the nonfat evaporated milk and the agave until just about to simmer.  Gently heat gelatin mixture and whisk until dissolved.  Whisk gelatin mixture into hot milk and mix well.  Stir in vanilla and raspberry puree or pomegranate syrup.  Divide into ramekins or custard cups sprayed with a nonstick spray and chill for at least four hours.  (The deeper the dish, the longer the setting time.)  To serve , unmold onto dessert plate.  (It may be necessary to run a small sharp knife around the inside edge of the dish to unmold, or you can serve it in the dish you made it if using a low, small ramekin).  Garnish with fresh berries or pomegranate seeds.  It could also be served with a little nonfat yogurt mixed with raspberry sauce or puree (seeds strained) for some added color, or with a fresh cranberry sauce.

                   Cranberry Sauce

1 cup fresh or frozen whole cranberries

1 c. water

¼ c. agave

In a small saucepan, cook cranberries with water and agave until popping and skins have softened, approximately fifteen minutes.  Puree and strain.  Chill and serve over panna cotta.

Questions?  Please feel free to write me!  Christine Denney

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Lynn Bremer commented on 27-Oct-2010 08:41 AM

Could the recipes be printed out without all the surrounding pictures and articles? Then a one page recipe wouldn't be printed out as two pages!

Also, please enlarge the font of the recipes so they don't print out so small & difficult to read without a magnifying glass! And darken the print too!

Love the recipes and The Oaks

Elizabeth commented on 01-Nov-2010 03:59 PM

Thanks for the feedback on font size and color. I'll work on that! Regarding photos and border info - at this time, our site does not allow me to change that. (should you really need a work-around, consider copy/pasting the recipe text in to a word document - and print from there)

Kay Lynn commented on 02-Oct-2011 05:39 PM

Personally, I like having a picture, for serving purposes, if nothing else.

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