Cranberry Panna Cotta

This elegant, low-fat panna cotta requires only five ingredients: cranberries, sugar, gelatin, water and buttermilk (instead of the usual cream).

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  • Servings: 8
  • Time(Other): plus 2 hr chilling

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  • 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)

How to make this recipe

  1. 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.

  2. 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.

  3. 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.

Make Ahead

The panna cottas can be refrigerated for up to 3 days.


Candied rose petals are available at

One Serving 81 cal, 1 gm fat, 0.7 gm sat fat, 14 gm carb, 0.7 gm fiber.

Contributed By Photo © John Kernick Published March 2009

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