PANNA COTTA WITH STRAWBERRY TOPPING
Yield Portion Size
4 pkgs |
Unflavored gelatin
|
5 cups |
Lowfat milk
|
1-1/3 cups |
Sugar
|
7 cups |
Part-skim ricotta cheese
|
2 tsp |
Vanilla extract
|
2 tsp |
Lemon juice
|
1 quart |
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 180 mg | 18% |
Carbohydrate | 35 g | 12% |
Cholesterol | 20 mg | 7% |
Total Fat | 3 g | 5% |
Iron | 0 mg | 0% |
Potassium | 78 mg | 0% |
Calories | 206 kcal | 10% |
Sodium | 95 mg | 4% |
Protein | 9 g | 17% |
Polyunsaturated Fat | 0 g | 0% |
Saturated Fat | 2 g | 10% |
Sugars | 32 g | 3% |
Dietary Fiber | 1 g | 5% |
Vitamin C | 8 mg | 14% |
Vitamin A | 216 iu | 4% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Spray 6 oz. custard cups with PAM® High Yield Canola Cooking Spray.
-
Step 2
Sprinkle gelatin over 1 cup milk in small saucepan; let stand 1 minute to soften gelatin. Stir in remaining 4 cups milk and the sugar.
-
Step 3
Cook over medium-low heat until gelatin and sugar are completely dissolved. Place in blender with ricotta cheese, vanilla and lemon juice. Blend until smooth.
-
Step 4
Pour 6 oz. into prepared cups and refrigerate 3 hours, or until firm.
-
Step 5
To serve, invert each dessert onto individual serving plate, drizzle each with 2 oz. of J. Hungerford Smith® Strawberry Topping.
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