Greek Yogurt Panna Cotta With Watermelon Raspberry Sauce Recipe

Name: Greek Yogurt Panna Cotta With Watermelon Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons water; 2 ½ teaspoons unflavored gelatin; 1 cup fat-free half-and-half; 4 tablespoons sugar (or Splenda); 1 cup low-fat buttermilk; 6 ounces fat, free plain Greek yogurt; 1 tablespoon grated orange rind; 2 teaspoons vanilla extract; ⅛ teaspoon salt; cooking spray (Pam); 3 tablespoons sugar; 1 tablespoon cornstarch; 1 dash salt, to taste; ⅛ teaspoon cardamom, spice; 1 cup seedless watermelon puree; ⅓ cup frozen raspberries or ⅓ cup fresh raspberry; 1 tablespoon lemon juice

Servings: persons

3 tablespoons water
2 ½ teaspoons unflavored gelatin
1 cup fat-free half-and-half
4 tablespoons sugar (or Splenda)
1 cup low-fat buttermilk
6 ounces fat, free plain Greek yogurt
1 tablespoon grated orange rind
2 teaspoons vanilla extract
⅛ teaspoon salt
cooking spray (Pam)
3 tablespoons sugar
1 tablespoon cornstarch
1 dash salt, to taste
⅛ teaspoon cardamom, spice
1 cup seedless watermelon puree
⅓ cup frozen raspberries or ⅓ cup fresh raspberry
1 tablespoon lemon juice

1
Sprinkle gelatin over water in a small bowl.
2
Stir and let stand for 5 minutes.
3
Combine half & half and sugar in a medium saucepan.
4
Warm over medium heat until it simmers.
5
Remove from heat, add gelatin mixture, and stir until the gelatin is dissolved and the mixture is smooth.
6
Set aside and cool, approximately 45 minutes.
7
Stir buttermilk, yogurt, grated orange rind, vanilla and salt into the cream mixture.
8
Pour into 6 custard cups or ramekins (spray bottom of cups with Pam).
9
Refrigerate for at least 3 hours until panna cotta sets.
10
Run a thin knife around the edges and set each ramekin in hot water for 1 minute to loosen the gel.
11
Place a plate on top of each ramekin and invert to allow the panna cotta to settle onto the plate.
12
SAUCE: Combine sugar, cornstarch, salt and cardamom into a small saucepan.
13
Whisk to combine.
14
Add watermelon puree, raspberries and lemon juice.
15
Stir to combine.
16
Heat over medium heat, whisking until thick.
17
Do not boil.
18
Remove from heat and let cool.
19
You may pass liquified berries through a fine sieve to remove seeds.
20
Pour sauce over panna cotta and serve.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons water, 2 ½ teaspoons unflavored gelatin, 1 cup fat-free half-and-half, 4 tablespoons sugar (or Splenda), and more.

Yes, Greek Yogurt Panna Cotta With Watermelon Raspberry Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Greek Yogurt Panna Cotta With Watermelon Raspberry Sauce

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