POINTS® Value |  4
Servings | 6
Preparation Time | 20 min
Cooking Time | 20 min
Level of Difficulty | Moderate

We kept the calories and fat down but the texture creamy in this Italian favorite by using fat-free and low-fat milks instead of heavy cream.

1/4 oz unsweetened gelatin
1/4 cup water, cold
5 Tbsp sugar
1 1/2 cup 1% low-fat milk
3/4 cup fat-free sweetened condensed milk
1/2 Tbsp honey
2 cups strawberries, fresh, hulled or frozen and thawed
1/4 tsp vanilla extract
1/4 tsp lemon zest
1/8 oz pine nuts, about 4 tsp

Instructions


1. In a small saucepan, sprinkle gelatin over water. Allow to soften, about 5 minutes.
2. Meanwhile, in a large measuring cup, combine 3 tablespoons sugar, milks and honey.
3. Heat gelatin over low heat until dissolved, about 5 minutes. Stir in milk mixture. Remove from heat.
4. Coat six 1-cup ramekins with cooking spray. Fill each ramekin half way with milk mixture. Chill until firm, about 4 hours or overnight.
5. To make sauce: In a food processor, purée strawberries. Pour into saucepan. Add 2 tablespoons sugar, extract and zest. Simmer over medium heat until slightly thickened, about 15 minutes. Cool. Keep refrigerated until ready to use.
6. To assemble: Run a small knife around edge of panna cotta to loosen them. Dip ramekins into warm water for 30 seconds, careful not to get water into ramekins. Invert onto 6 dessert plates. Top each with about 2 1/2 heaping tablespoons sauce and 1/2 heaping teaspoon pine nuts. Serve.