Prep 15 mins
Cook 15 mins
This elegant, low-fat panna cotta requires only five ingredients: cranberries, sugar, gelatin, water and buttermilk (instead of the usual cream). From Food and Wine.
- 1 cup cranberries
- 1⁄4 cup sugar, plus
- 2 tablespoons sugar
- 2 tablespoons water
- 3 1⁄2 cups low-fat buttermilk
- 1 tablespoon unflavored gelatin
- 1⁄2 teaspoon unflavored gelatin
- plain low-fat yogurt, for serving
- candied rose petal, for serving
- In a small saucepan, combine the cranberries with the sugar and water and bring to a boil. Simmer over moderate heat, stirring occasionally, until the cranberries soften, about 5 minutes. Mash the cranberries with the back of a spoon to make a thick sauce. Transfer the sauce to a large bowl and refrigerate, stirring often, until cool, about 15 minutes. Stir 3 cups of the buttermilk into the cooled cranberry sauce.
- In a small saucepan, sprinkle the gelatin over the remaining 1/2 cup of buttermilk. Let stand until the gelatin has dissolved, about 5 minutes. Heat the mixture over low heat, stirring a few times with a rubber spatula, until the buttermilk is just warm and the gelatin is melted, about 1 1/2 minutes; fold into the cranberry mixture.
- Pour the panna cotta into 8 glasses. Cover and refrigerate for about 2 hours, until they are set. Top each with a small dollop of yogurt and a few candied rose petals and serve.