Dessert is the main course on the final day of WWL-TV’s heart healthy holiday recipes, and Chef Chip Flanagan of Ralph's on the Park and Kim Hemenway of People's Health join the Eyewitness Morning News in the kitchen with a special chocolate panna cotta recipe.
Low Fat Chocolate Panna Cotta, Orange Gelee (nutritional information):
- Serving size: 6 oz
- Calories: 114
- Carbohydrates: 20 grams
- Fat: 2 grams
- Protein: 4 grams
- Sodium: 130 mg
Low Fat Chocolate Panna Cotta, Orange Gelee (recipe):
- Servings: 4
- 2 teaspoons unflavored gelatin
- 1 ½ cups low fat 1% milk
- 3 tablespoons Splenda
- 1 ounce dark chocolate (62-70%)
- 1 tablespoon cocoa powder
- 1/8 tablespoon vanilla extract
- 1 cup fresh raspberries, for garnish
In a small bowl, sprinkle gelatin over ½ the milk and set aside. Combine remaining milk with Splenda in a small saucepot over medium heat. Cook until a ring of bubbles forms around the edge of the pot and whisk occasionally to dissolve the sugar. Off heat, whisk in chocolate and cocoa until chocolate is melted and the mixture looks like chocolate milk. Whisk in the milk and softened gelatin mixture. Return to heat and cook until in simmers and gelatin is dissolved (about 4 minutes on low heat). Add vanilla, divide into four 6 ounce glasses/bowls. Cover with plastic wrap. Chill until panna cotta is set, about 4 hours.
- 1 cup orange juice (strained)
- 1 tablespoon Grand Marnier
- 1 teaspoon unflavored gelatin powder
- 2 tablespoons Splenda
Add gelatin powder to Grand Marnier and set aside. Heat orange juice and Splenda in small saucepot over medium heat until hot. Take pot off heast and add geleatin and Grand Marnier mixture, return to heat for 2 minutes until gelatin is dissolved. Cool gelee of heat over ice bath for a few minutes being careful to stir so gelatin does not set up. Once gelee is cooled and panna cotta is set, pour gelee over the panna cotta and allow gelee to set up in refrigerator for about 4 hours. Once gelee is set, remove from refrigerator garnish with fresh raspberries and serve.