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Vanilla-White Chocolate Panna Cotta

From Diabetic Living Spring 2016.

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A historical recipe

Diabetic Living Spring 2016.

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 3 ingredients

  1. 2 cup fat-free half-
  2. 3 oz. white baking chocolate
  3. 3 tablespoons sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. servings 4 (about 2 / 3 cup each) carb.
  2. per serving 29 g or 24 g prep 25 minutes chill 4 hours Nonstick cooking spray 1 envelope unflavored gelatin V 2 cup fat-free half-and-half 3 /4 cup plain fat-free Greek yogurt 3 A cup fat-free milk 3 Tbsp.
  3. sugar* 2 Tbsp.
  4. water, vanilla vodka, or ma rsh mallow vod ka y 8 tsp.
  5. salt 3 oz.
  6. white baking chocolate, finely chopped 1 tsp.
  7. vanilla 1.
  8. Coat four 8-ounce ramekins with cooking spray and place in a shallow baking pan.
  9. In a medium saucepan sprinkle gelatin over half-and-half (do not stir).
  10. Let stand 5 minutes.
  11. Cook and stir over medium-low heat until gelatin is dissolved.
  12. Stir in the next five ingredients (through salt).
  13. Cook and stir over medium heat just until heated through.
  14. Remove from heat.
  15. 2 .
  16. Stir in white chocolate and vanilla until smooth.
  17. Pour mixture into prepared ramekins.
  18. Cover and chill 4 hours or until firm.
  19. 3 .
  20. Using a sharp knife, loosen panna cotta from sides of ramekins;
  21. unmold onto dessert plates.** If desired, top with additional shaved white chocolate.
  22. •SUGAR SUBSTITUTE: Choose Splenda Sugar Blend.
  23. Follow package directions to use product amount equivalent to 3 tablespoons sugar.
  24. **TEST KITCHEN TIP: If the desserts don't unmold easily, immerse the bottom halves of the ramekins in warm water 30 to 60 seconds.
  25. PER SERVING: 220 cal., 7 g total fat (4 g sat.
  26. fat), 6 mg chol., 155 mg sodium, 29 g carb.
  27. (0 g fiber, 28 g sugars), 10 g pro.
  28. Chock-full of iron and B vitamins, versatile lean ground beef is a nutritious addition to meals the whole family will love.
  29. recipes by Carla Christian, RD, LD photos by Karla Conrad b Jason Donnelly food styling by Dianna Nolin & Jennifer Peterson

Plating

Cookware for this recipe

  • Saucepan
  • Baking dish
  • Blender
  • Chef's knife
  • Cutting board
  • Wooden spoon
Source not stated by archive.org
Credit

From Diabetic Living Spring 2016, printed page 113, digitised by the Internet Archive: https://archive.org/details/Diabetic_Living_Spring_2016

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.