By justcallmetoni on August 23, 2005
"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."
Serving Size: 1 (200 g)
Servings Per Recipe: 8
"This was easier than expected - yay! But the Panna Cotta didn't have that much flavor - next time I'll add much more lemon zest. I think adding a vanilla bean to the milk (to be strained out when pouring into custard cups) or steeping fresh mint (again, strained out) might make nice alternate flavorings. The sauce was also easy to make & delicious! I've actually had this recipe since it appeared in Cooking Light but never made it - thank you for the motivation!"
"I've made this recipe several times and am always amazed by the smooth texture and rich flavor. The recipe calls for just enough lemon to balance the buttermilk flavor. Like the other reviewer, I prefer a stronger lemon flavor and often zest an entire lemon or might add a couple teaspoons of lemon juice. Even though this strays from a more typical panna cotta, my friends and I love it. Thanks, Toni, for posting this light, easy to make, and rich tasting desert!"