Panna Cotta

panna cotta ww

Panna Cotta

2 cups vanilla soymilk
1 1/2 teaspoons unflavored gelatin
2 tablespoons sugar
1 1/2 teaspoons vanilla

Dash salt

Raspberry Sauce or fresh raspberries, if desired
2 tablespoons sugar
1 teaspoon cornstarch
1/4 cup water
1 1/2 cups fresh or frozen unsweetened raspberries


1. Pour soymilk into 1 1/2-quart saucepan. Sprinkle gelatin evenly over soymilk; let stand 5 minutes.

2. Add 2 tablespoons sugar, the vanilla and salt. Heat over medium-high heat 2 to 3 minutes, stirring constantly, until gelatin is dissolved and mixture just begins to simmer (do not boil). Remove from heat.

3. Pour mixture into four 1/2-cup ramekins or 6-ounce custard cups. Cover with plastic wrap; refrigerate about 4 hours or until set.

4. Meanwhile, make Raspberry Sauce: In 1-quart saucepan, stir together 2 tablespoons sugar, the cornstarch and water. Stir in 1/2 cup of the raspberries. Heat to boiling, stirring frequently. Reduce heat to low. Cook 3 to 5 minutes, stirring frequently, until slightly thickened. Cool 10 minutes. Stir in remaining 1 cup raspberries. Cover; refrigerate at least 1 hour until chilled.

5. When ready to serve, run thin knife around edge of each panna cotta. Dip bottom of each ramekin into bowl of very hot water 5 seconds. Immediately place serving plate upside down over each ramekin; turn plate and ramekin over and remove ramekin. Panna cotta will flatten slightly. Top with Raspberry Sauce.

Nutrition Facts
Serving Size: 1 Serving

Calories 80, Calories from Fat 15, Total Fat 1 1/2g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 125mg, Potassium 0mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 11g, Protein 4g

3 SmartPoints