Guilt Free Panna Cotta

Guilt Free Panna Cotta

the delicious finished product…Guilt Free Panna Cotta!

Perfect for the holiday season, Panna Cotta has always been one of my favorite desserts…easy to make…and now, low calorie enough to eat more often. I recently met Piper, of Piper and Kennedy, the duo and owners of Colbrook Kitchen. They are avid chefs, and a fun and creative couple now starting a new business bringing cool tools for chefs, here in wine country and the world beyond! These tools are modern, clever and truly very very cool!

Meet Piper & Kennedy of Colbrook Kitchen

I visited Piper in their at home kitchen and R&D lab today where she showed me how to make this incredible dessert. Here’s how: Ingredients 2 Tablespoons Water 1 1/2 Teaspoons Unflavored Gelatin 1 Cup Faux Fromage Frais (1/2 non-fat Greek Yogurt and 1/2 non-fat cottage cheese, blended together) 1 1/4 Cups Non-fat Greek Yogurt 1 Teaspoon Vanilla Extract 1/4 Teaspoon Lavender Extract, Orange Flower Water or Rose Water(or use any interesting flavoring you want. I’ve also put a few kaffir lime leaves in the half & half, brought it to a simmer, then turned off the heat, covered it and let it sit for a couple of hours before removing the leaves and using the half & half as directed) 1 Cup Non-fat Half & Half 1/4 Cup Splenda 2 Pints Strawberries, hulled, thinly sliced (with the Norpro slicer) 3 Tablespoons Balsamic Vinegar 1/2 Teaspoon Freshly Ground Black Pepper

see…no fat

Panna Cotta: • Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. • Whisk Faux Fromage Frais, yogurt, lavender (or other flavoring) and vanilla in large bowl to blend. • Heat half and half and 1/4 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. • Mix hot cream-gelatin mixture into yogurt mixture in bowl. • Divide mixture among eight 3/4-cup ramekins, using about 1/3 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

Note: You can make this with any fruit on top. It’s very creamy and hard to believe that it has no fat.

To keep up to date with the new cool cooking tools and get more wonderful recipes, you can sign up for their newsletter and also follow their facebook page. Enjoy!

To join us on our visit and see more of the preparations, check out the video below. One caveat: I’m experimenting with adding video to my slide shows. They’ll get better over time, promise.  

In the meantime, what do you think of the recipe? And…what do you think of the new formatted video?  Leave me a comment below, I’d love to know. And head on over to Colbrook Kitchen for a view of their fabulous tools

Comments

comments

12 Comments

  1. Yum yum yum!!! I LOVE Panna Cotta, too. This seems pretty easy to make- and I have a lot of the ingredients at home already. I’ve been obsessed with Greek Yogurt, I eat it almost every day for breakfast. I can’t wait to make this!

    -Lizzy

  2. Looks fabulous, Irene, and with the jewels of the pomegranate!

    Merry Christmas!

  3. Patricia Blocker 10 years ago

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