- 1 cup fresh or frozen cranberries
- 1/4 cup plus 2 tablespoons sugar
- 2 tablespoons water
- 3 1/2 cups low-fat buttermilk
- 1 tablespoon plus 1/2 teaspoon unflavored powdered gelatin
- Plain low-fat yogurt and candied rose petals, for serving (see Note)
- In a small saucepan, combine the cranberries with the sugar and water and bring to a boil. Simmer over moderate heat, stirring occasionally, until the cranberries soften, about 5 minutes. Mash the cranberries with the back of a spoon to make a thick sauce. Transfer the sauce to a large bowl and refrigerate, stirring often, until cool, about 15 minutes. Stir 3 cups of the buttermilk into the cooled cranberry sauce.
- In a small saucepan, sprinkle the gelatin over the remaining 1/2 cup of buttermilk. Let stand until the gelatin has dissolved, about 5 minutes. Heat the mixture over low heat, stirring a few times with a rubber spatula, until the buttermilk is just warm and the gelatin is melted, about 1 1/2 minutes; fold into the cranberry mixture.
- Pour the panna cotta into 8 glasses. Cover and refrigerate for about 2 hours, until they are set. Top each with a small dollop of yogurt and a few candied rose petals and serve.
Candied rose petals are available at markethallfoods.com.
One Serving 81 cal, 1 gm fat, 0.7 gm sat fat, 14 gm carb, 0.7 gm fiber.
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Congratulations to Mei Lin, winner of Top Chef Season 12.