Mango Panna Cotta with Raspberry Sauce
Active Time: 30 minutes
Total Time: 35 minutes plus chilling
Makes: 6 panna cotta
Schnucks nonstick cooking spray
1 can (12 ounces) evaporated milk
1 envelope (1/4 ounce) unflavored gelatin
1/3 cup Schnucks granulated sugar
3 large ripe mangoes, peeled, pitted and cut into 1/4-inch pieces, divided (about 3 cups)
1 container (6 ounces) vanilla nonfat Greek yogurt
2 tablespoons toasted slivered almonds
fresh mint leaves for garnish (optional)
1 medium orange
1 package (6 ounces) fresh raspberries plus additional for garnish (optional)
1 tablespoon Schnucks granulated sugar
1. Prepare Panna Cotta: Lightly spray six 8-ounce ramekins with cooking spray; place on rimmed baking pan. Place milk in 2-quart saucepan and sprinkle gelatin over milk; let stand 1 minute. Stir in sugar; heat mixture over medium-low heat 5 minutes or just until warm and gelatin and sugar are dissolved, stirring frequently. Don’t allow to boil. Remove saucepan from heat; cool 10 minutes.
2. Sprinkle 2 tablespoons mango pieces into bottom of each prepared ramekin. In blender, purée remaining 2-1/4 cups mango, yogurt and milk mixture until smooth and creamy. Evenly pour puréed mango mixture over mango pieces. Cover and refrigerate panna cotta at least 4 hours or up to overnight to set.
3. Prepare Raspberry Sauce: From orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. In blender, purée raspberries, sugar, orange juice and peel until smooth. Strain mixture through fine-mesh strainer; discard seeds. Makes about 3/4 cup.
4. To serve, carefully run small knife around edge of ramekins to loosen panna cotta, then invert ramekins onto each of 6 dessert plates to release; spoon about 2 tablespoons raspberry sauce around panna cotta. Sprinkle each with 1 teaspoon almonds and garnish with whole raspberries and mint leaves, if desired.
Each panna cotta: about 283 calories, 6 g total fat (3 g saturated), 18 mg cholesterol, 73 mg sodium, 50 g carbohydrate, 5 g fiber, 45 g sugars, 10 g protein
To toast almonds: In 8-inch skillet, toast almonds over medium-low heat 3 to 4 minutes or until golden brown on the edges, stirring frequently. Transfer to plate to cool.