Splenda orange-vanilla panna cotta

By á-248

Chicago Sun Times
June 16, 2004
MAKES 8 (1/2 CUP) SERVINGS

Ingredients

• 1 orange
• 2 tablespoons unflavored gelatin
• 4 cups whole milk
• 1/2 of a vanilla bean, split lengthwise or 1/2 teaspoon vanilla extract
• 1/2 cup Splenda granular
• 4 cups mixed berries (raspberries, blueberries, sliced strawberries, etc.)

Preparation

Step 1

Slice or peel the rind off of the orange and cut into large strips. Set aside.

Pour 3 tablespoons water into a small bowl. Slowly sprinkle gelatin over the water, allowing it to sit on top of the water. Do not stir gelatin into the water. Allow mixture to sit about 10 minutes, the gelatin will slowly absorb the water.

Pour milk into a medium saucepan. Add vanilla bean or extract and reserved orange rind. Bring to a simmer, removing from heat as soon as it begins to simmer. Add softened gelatin mixture while stirring constantly.

Stir until the gelatin is completely dissolved. (Briefly reheat milk if the gelatin does not dissolve completely.) Add Splenda and stir to combine. Pour mixture through a fine mesh strainer and ladle into 8 ramekins or dessert cups. Chill, uncovered, for two hours.

To serve: Dip the ramekins or dessert cups into hot water for about 10 seconds to loosen panna cotta from the cups. Unmold by placing a dessert plate on top of the ramekin. Holding firmly, invert the plate and let the panna cotta fall out onto the plate. Surround each with one-half cup of mixed berries.

Nutrition facts per serving: 110 calories, 4 g fat, 2 g saturated fat, 15 mg cholesterol, 13 g carbohydrates, 5 g protein, 65 mg sodium, 2 g fiber