{Recipe Redux} Enlightened Pumpkin Panna Cotta

      

Enlightened Pumpkin Panna Cotta with Berry Sauce

I chose to make a lighter healthier panna cotta which I dubbed “enlightened pumpkin panna cotta” for this month’s Recipe ReDux challenge: “Orange you glad it’s fall?”

My response: “Yes, because that means it’s pumpkin season!” While the markets are bursting with the orange colors of autumn  from carrots, squash, and sweet potatoes, my favorite fall food (right after apples) is pumpkin.

In addition to being a tasty versatile addition to a wide range of breads, muffins, soups, salads, pastas and desserts, pumpkin offers plenty of health benefits. With just 49 calories and 3 grams of fiber in each one-cup serving, it can keep you feeling fuller longer on fewer calories. It’s also rich in potassium, Vitamin C and a wide array of anti-oxidants.

Skinny Pumpkin Panna Cotta

While panna cotta (which means cooked cream in Italian) is one of my favorite quick and easy desserts, it can be rich in calories and fat. I adapted this pumpkin panna cotta recipe from one in Panna Cotta: Italy’s Elegant Custard Made Easy by Camilla Saulsbury, substituting the cream for a combination of fat-free evaporated milk and Greek yogurt. I also divided the recipe in half to make 4 servings instead of 8.

It’s an easy, healthy, creamy and delicious no-bake dessert with all the flavors of pumpkin pie and just 4 Weight Watchers PointsPlus.

Enjoy!

Lighter Healthier Pumpkin Panna Cotta

{Recipe Redux} Enlightened Pumpkin Panna Cotta
 
Prep time
Cook time
Total time
 
Lighter, healthier pumpkin panna cotta, easy and delicious
Recipe type: Dessert
Serves: 4
Ingredients
For the Pumpkin Panna Cotta
  • ¾ cup fat free evaporated milk
  • 1 teaspoon gelatin
  • ¼ cup brown sugar
  • ½ cup plus 2 tablespoons canned pumpkin puree
  • 6 tablespoons nonfat plain Greek yogurt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
For the Sauce:
  • ¼ cup red currant jelly
  • 2 tablespoons cranberry juice cocktail
Instructions
  1. Place the evaporated milk in a small saucepan and sprinkle the gelatin over the milk. Let stand 5 minutes to soften the gelatin.
  2. Add the brown sugar and cook, stirring constantly, over low heat until the mixture is completely dissolved, without letting it come to a boil.
  3. Whisk in the pumpkin, yogurt, pumpkin pie spice and vanilla until well blended and smooth.
  4. Divide the mixture evenly amoung 4 (3/4-cup) custard cups or small molds. Loosely cover with plastic wrap and chill 4 hours or up to ovenight.
  5. To make the sauce heat the jelly and juice in a small saucpan just until melted and smooth. Add more juice if necessary to achieve desired consistency. Remove from heat and cool to room temperature
  6. To serve cut around theedges of each panna cotta to loosen from the cup/mold. Set each cup in a shallow bowl of hot water for 10 seconds and then immediately invert each onto a plate. Spoon the sauce over and around each panna cotta and enjoy.
Martha’s Notes
Nutritional Estimates Per Serving (1 panna cotta and ¼th sauce): 170 calories, 0.3 g fat, 33.6 g carbs, 1.2 g fiber, 8.6 g protein and 4 Weight Watchers PointsPlus

 

Sources

Panna Cotta: Italy’s Elegant Custard Made Easy
The Huffington Post
WebMD

More Weight Watchers Friendly Pumpkin Recipes

Skinny Healthy Pumpkin Dessert Recipes
Healthy Low Fat Pumpkin Bread Muffin & Scone Recipes
Easy Healthy Low Fat Pumpkin Cake Recipes


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Comments

  1. Katy @ Healthy Aperture says

    Thank you for enlightening us! This recipe looks simple and versatile. I can think of a few more toppings I might like to try with it!

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