Food & Wine


1
5
What's This?
Serving size 6
Total Time

Ingredients

1 cup low-fat milk½ cup sugar2 tsp plain powdered gelatin2 Tbsp cold water⅓ cup fat-free sour cream, 3 ounce1 ½ cup plain fat-free Greek yogurt2 Tbsp fresh lime juice¼ tsp pure vanilla extract3 Tbsp water3 Tbsp sugar1 pineapple, cored and quartered 1 3/4 pound peeled pinch of salt

Directions

1. Make the Panna Cotta: In a large saucepan, heat the milk with the sugar over low heat, stirring, until the sugar is dissolved. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until softened, 3 minutes. Scrape the gelatin into the warm milk and let cool completely.

2. In a medium bowl, whisk the sour cream with the yogurt, lime juice and vanilla. Whisk in the milk and pour the panna cotta into 6 glasses. Refrigerate until set, 3 hours.

3. Meanwhile, Make the Granita: In a saucepan, cook the water and sugar over moderate heat, stirring, just until the sugar is dissolved. Let cool completely.

4. Cut three-fourths of the pineapple into chunks, transfer to a blender and puree; strain into the saucepan with the sugar syrup, pressing hard on the solids. Discard the pulp. Stir the salt into the pineapple puree and pour it into a 9-by-13-inch baking dish. Freeze for 30 minutes. Using a fork, stir the granita. Continue freezing, stirring every 30 minutes, until the granita is icy and fluffy, about 3 hours.

5. Cut the remaining pineapple into thin slices. Fluff the granita with a fork and spoon it over the panna cottas. Garnish with the pineapple slices and serve right away.

More From Kitchen Daily:

Chocolate Chip Greek Yogurt Muffins Chocolate Chip Greek Yogurt Muffins
Chocolate Chip Greek Yogurt Muffins
Lemon Poppy Seed Bread Lemon Poppy Seed Bread
Lemon Poppy Seed Bread
Avocado Berry Smoothie Avocado Berry Smoothie
Avocado Berry Smoothie

Tags: Dessert, Healthy, Dairy, Yogurt, Pineapple, Easy, Entertaining

Terms of Service | Privacy Policy Corporate Site | Advertise With Us