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.
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.
- 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
- ¼ cup red currant jelly
- 2 tablespoons cranberry juice cocktail
- Place the evaporated milk in a small saucepan and sprinkle the gelatin over the milk. Let stand 5 minutes to soften the gelatin.
- Add the brown sugar and cook, stirring constantly, over low heat until the mixture is completely dissolved, without letting it come to a boil.
- Whisk in the pumpkin, yogurt, pumpkin pie spice and vanilla until well blended and smooth.
- 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.
- 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
- 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.
More Weight Watchers Friendly Pumpkin Recipes