I was lucky enough to enjoy a Cooking Light dinner and demonstration where this was the final course. It was soo silky and delicious, and you really couldn't tell that this Italian favorite had been lightened up. At the time, the recipe hadn't appeared in the magazine, so I couldn't recreate it right away but when it did... Hope you will enjoy it as much as I have. For Weight Watchers, this elegant dessert is just 4 points.
My Private Note
Units: US | Metric
- cooking spray
- 1 1/2 tablespoons unflavored gelatin
- 1 cup low-fat milk or 1 cup milk
- 1/2 cup sugar, plus
- 2 tablespoons sugar
- 3 cups low-fat buttermilk
- 1 teaspoon finely grated lemon zest
- 1To prepare panna cotta, coat 8 custard cups or ramekins with cooking spray.
- 2Sprinkle gelatin over milk in a small saucepan; let stand 10 minutes. Cook milk mixture over medium-low heat 10 minutes or until gelatin dissolves, stirring constantly with a whisk.
- 3Increase heat to medium; add sugar, stirring with a whisk until sugar dissolves. Remove from heat.
- 4Add buttermilk and zest, stirring well.
- 5Divide mixture evenly among prepared custard cups. Cover and chill at least 5 hours or up to overnight.
- 6To prepare sauce, combine the apple juice, 1/4 cup sugar, zest and lemon juice in a small saucepan. Bring to a boil over medium-high heat; stir until sugar dissolves.
- 7Reduce heat to medium and stir in blueberries. Cook until blueberries are warm and begin to pop. Cool sauce to room temperature.
- 8To serve, slide a knife or spatula around the edge of the ramekins to loosen the panna cotta. Invert on dessert plate. Spoon 1/4 cup of cooled sauce on top.
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Nutritional Facts for Lemon-Buttermilk Panna Cotta With Blueberry Sauce
Serving Size: 1 (200 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 167.4
- Calories from Fat 11
- Total Fat 1.2 g
- Saturated Fat 0.7 g
- Cholesterol 5.2 mg
- Sodium 113.7 mg
- Total Carbohydrate 35.1 g
- Dietary Fiber 0.9 g
- Sugars 33.0 g
- Protein 5.4 g