Low-Fat Lemon Panna Cotta

Low-Fat Lemon Panna Cotta

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Buttermilk and lemon make this panna cotta tangy, refreshing, and light.

  • 1 Lemon (Washed)
  • 11 Tablespoons Reduced Fat Milk (Divided)
  • 1/2 Cup Half & Half
  • 1/2 Cup Sugar
  • 1/4 Teaspoon Kosher Salt
  • 1 3/4 Teaspoons Unflavored Gelatin
  • 1 1/2 Cups Reduced-Fat Buttermilk
  1. Carefully peel rind from lemon making sure to avoid white pith. Squeeze 3 tablespoons juice from lemon.
  2. In small-size pan add lemon rind, 1/2 cup milk, half & half, sugar, and kosher salt. Bring to simmer over a medium heat for 5 minutes. Make sure NOT to boil. Remove pan from heat. Cover with lid and let sit 20 minutes. Remove rind.
  3. In small-size bowl sprinkle gelatin over remaining milk. Let sit 15 minutes.
  4. Return half & half mixture to a medium heat. Cook 1 minute until very hot. Add gelatin mixture. Stir with whisk until dissolved. Stir in buttermilk and 3 tablespoons lemon juice.
  5. Divide mixture among 4 dessert glasses. Place in refrigerator 4 to 5 hours or overnight.
  6. Remove from refrigerator when ready to serve.
  7. Serves 4
  8. Prep Time: 40 Minutes Cook Time: 10 Minutes Total Time: 50 Minutes
  9. "Work With What You Got!"
  10. ©Tiny New York Kitchen © 2020 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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