Panna Cotta

This creamy Italian custard, which we've infused with a delicate orange scent, is light and refreshing and contains just 1 gram of fat.

Photo: Edward Pond

By Marianne Wren

Serves: 6
Hands-on time: 15 minutes
Total time: 2 hours, 15 minutes (includes chilling)

INGREDIENTS:

• 1 cup raspberries
• 2 tsp raw honey
• Olive oil cooking spray
• 1/4 cup fresh orange juice
• 1 envelope unflavored gelatin (7.2 g)
• 1 cup unsweetened plain soy milk
• 1 cup skim milk
• 1/4 cup organic evaporated cane juice
• Zest 1 orange
• 1 tsp pure vanilla extract

INSTRUCTIONS:

1. Prepare coulis: In a small saucepan, heat raspberries and 1 tbsp water on medium until berries begin to break down, about 2 minutes. Mash berries with a fork until completely mashed; add honey and stir until melted. Strain berry mixture through a sieve to remove seeds. Set aside until cooled, about 5 minutes.
2. Mist 6 custard cups or ramekins with cooking spray; set aside.
3. In a large bowl, add orange juice and sprinkle with gelatin. Let sit until gelatin softens, 3 to 5 minutes.
4. Meanwhile, in a medium saucepan, combine soy and skim milks with cane juice. Bring to a simmer on medium heat, stirring until cane juice dissolves. Remove from heat and stir in orange zest and vanilla. Pour milk mixture over gelatin mixture, stirring constantly for 4 minutes or until gelatin dissolves.
5. Divide milk-gelatin mixture evenly among custard cups and chill in refrigerator until set, 1 to 2 hours. To serve, run a thin knife around the inside of each cup to loosen, then invert onto a serving plate. Serve with coulis, dividing evenly.

Nutrients per serving (1 panna cotta and 1/6 of coulis): Calories: 97, Total Fat: 1 g, Sat. Fat: 0 g, Carbs: 18 g, Fiber: 1 g, Sugars: 15 g, Protein: 4 g, Sodium: 51 mg, Cholesterol: 1 m
g