Chocolate Panna Cota

By amybites

231 calories, 11.1g fat, 7g saturated fat, 7.5g protein, 28.1g carbohydrates, 1.1g fiber

Ingredients

• 1 1/2 teaspoons unflavored powdered gelatin
• 1 1/2 cups cold skim milk
• 3 tablespoons sugar
• 3 ounces semisweet chocolate, broken into pieces
• 3 ounces reduced-fat bar cream cheese, room temperature
• Pinch of salt

Preparation

Step 1

In a small saucepan, sprinkle gelatin over 1/2 cup cold milk. Let soften, about 5 minutes. Cook over low heat, stirring until gelatin has dissolved (mixture will feel smooth when rubbed between fingers), about 3 minutes. Add sugar; stir until dissolved. Add remaining 1 cup milk; heat over low until warm (do not boil), about 2 minutes. Remove from heat.

Place chocolate in a microwave-safe bowl; heat on high in 20-second increments, stirring between each, until melted. Add cream cheese to chocolate; using a flexible spatula, stir until combined. Pour 1/4 cup gelatin mixture into chocolate mixture; stir until smooth. Gradually add remaining gelatin mixture, then salt, stirring until smooth. Divide among four 6-oz. glasses or custard cups; refrigerate until firm, at least 2 hours (or up to 2 days).