Every Week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is Cooking Light’s Incredibly Decadent Desserts: Over 100 Divine Treats with 300 Calories or Less by Deb Wise (Oxmoor House), a recipe developer and tester for Cooking Light magazine. Read more about Yahoo Food’s Cookbook of the Week here.
Photograph by Stephen Devries
Serves 4 (serving size: 1 panna cotta and 2 tablespoons whipped topping)
Hands-on: 35 minutes Total: 4 hours 55 minutes
This one was created with lemon fans in mind. You can substitute regular lemon juice for the Meyer lemon in a pinch. Stirring the lemon juice in at the end keeps the milk from curdling.
1 Meyer lemon
¾ cup 2% reduced-fat milk, divided
½ cup half-and-half
1/3 cup sugar
1/8 teaspoon salt
1 ¾ teaspoons unflavored gelatin
1 ½ cups low-fat buttermilk
½ cup frozen reduced-calorie whipped topping (such as Cool Whip), thawed
Mint sprigs (optional)
Lemon rind strips (optional)
Remove rind from lemon using a vegetable peeler, avoiding the white pith. Squeeze 3 tablespoons juice from lemon. Combine rind, ½ cup milk, half-and-half, sugar, and salt in a small saucepan; bring to a simmer (do not boil). Remove pan from heat; cover and let stand 20 minutes. Discard lemon rind.
Sprinkle gelatin over ¼ cup milk in a small bowl; let stand 5 minutes. Return milk mixture in pan to medium heat; cook 1 minute or until mixture reaches a simmer. Whisk in gelatin mixture, stirring until gelatin completely dissolves. Stir in buttermilk and 3 tablespoons juice. Divide mixture among 4 (6-ounce) ramekins or custard cups coated with cooking spray. Cover and chill 4 hours or overnight.
To serve, run a knife around outside edges of panna cottas. Place a plate upside down on top of each cup; invert onto plate. Top servings with whipped topping, and garnish with mint and rind, if desired.
Calories 188; Fat 8.2g (sat 5.1g, mono 0.6g poly 0.1g); Protein 6g; Carbohydrates 25g; Fiber 2g; Cholestrol 9mg; Iron 1mg; Sodium 140mg; Calcium 159mg
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