Must Try Low Fat Raspberry Dessert Panna Cotta Ish Recipes

Steps:

• Pour half-and-half into 1 1/2-quart saucepan. Sprinkle gelatin evenly on cold half-and-half. Let stand 10 minutes.
• Heat half-and-half mixture over medium-high heat 5 to 7 minutes, stirring constantly, until gelatin is dissolved and mixture is just beginning to simmer (do not allow to boil). Remove from heat.
• Stir in sugar, vanilla and salt until sugar is dissolved.
• Pour mixture into four 1/2-cup ramekins or 6-oz custard cups. Cover with plastic wrap and refrigerate about 4 hours or until set.
• Meanwhile, make raspberry sauce. In 1-quart saucepan, mix sugar and cornstarch. Stir in water and raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Strain sauce through a strainer into bowl to remove seeds if desired. Serve sauce warm or cool. Store covered in refrigerator up to 10 days.
• When ready to serve, run thin knife around edge of each panna cotta. Dip bottom of each ramekin into bowl of very hot water for 5 seconds. Immediately place serving plate upside down onto each ramekin; turn plate and ramekin over and remove ramekin. Serve with sauce.

Steps:

• Spoon 2-3 tbsp of the raspberry juice into a bowl and sprinkle on the gelatin. Leave to soak for a couple minutes.
• Place the raspberries and remaining raspberry juice into a pan and bring to a boil.
• Add the soaked gelatin and simmer until dissolved. Remove from heat.
• Pour raspberry/gelatin mixture into a medium sized bowl (mine is 17cm across by 5cm deep) and leave to cool for a few minutes.
• Place in the fridge for a minimum of 1 hour or until partially set (the mixture doesn't need to be totally set, just set enough to take the creamy topping).
• Add your sachet of raspberry jelly to the boiling water and mix well until all the granules have dissolved. Leave to cool for 5-10 minutes.
• In a separate bowl, mix the yogurt and cream cheese together until smooth.
• Carefully add the cooled jelly mixture and stir well (it takes a bit of stirring to get it all mixed together properly).
• Remove the bowl of set raspberries from the fridge and top with the raspberry cream cheese mixture.
• Leave to cool a little longer and put back in the fridge for 2 hours or until totally set.
• Serve! Mmmmm!