Lemon Panacotta: A Light Dessert (HHTV)
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Sometimes you want a desert that isn’t a meal in itself, just something refreshing to round out the evening’s celebrations without blowing your diet. This is where host Michelle Koen’s sublime lemon panacotta steps in. It’s light and airy texture sits perfectly on your palate after a big meal, without adding too much to your waist line.
Recipe:
Serves 4
1 1/3 cups low-fat milk
2/3 cup fat free quark (Cottage Cheese, or substitute thick yogurt)
4 tablespoons sugar or granulated sugar substitute
enough gelatin powder to set 1 3/4 cups of liquid (strengths vary see pack for details)
1 lemon, zested and juice to make 1/2 cup
vanilla extract
Combine the lemon juice and gelatin in a small dish and allow to sit for 10 minutes.
Combine the milk and vanilla and warm on the stove, bringing to a simmer, stirring constantly. Stir in the sugar and allow to melt. Then stir in the gelatin/lemon mixture until dissolved. Remove from heat and allow to cool slightly.
Whisk in the Cottage Cheese or yogurt and lemon zest and pour into non-stick ramekins, allow to cool to room temperature and then chill in the fridge for 4 hours.
Serve drizzled with lemon sauce (recipe follows).
Variation:
Where ever the recipe calls for lemon replace with an equal quantity of strong coffee for a coffee flavored desert.
Lemon Sauce: Combine 1 tablespoon sugar or Splenda with 1 teaspoon of cornstarch or low-carb thickener in a saucepan. Add in 1/4 cup water and simmer for 1 minute until thick. Stir in 2 teaspoons lemon juice and some zest.
Michelle has always loved to cook, eat and share food with friends. Now she's here to share her healthy recipes with you and hopefully inspire you to create some of your own.