Simple to make and low in calories, this is a dessert you can feel good about serving to family and friends.
Panna cotta means "cooked cream," but we've substituted yogurt for some of the cream to create a lighter, less fat-laden custard. We also added a purée of raspberries, which contributes a fresh berry flavor and a beautiful color. Although we've specified a rhubarb-raspberry sauce to accompany the panna cotta, the sauce can be made with just raspberries if rhubarb is not in season.
Because this is a gelatin-based dessert, be sure to allow at least 6 hours for the panna cotta to set up in the refrigerator before serving it.
From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman
Lightly oil four 1/2-cup ramekins and set them aside. If you wish, you can use small goblets or bowls if you prefer not to unmold the dessert.
Place the raspberries and the sugar in a small saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves and the raspberries liquefy, about 5 minutes.
Meanwhile, place the 2 tablespoons heavy cream in a small cup and sprinkle the gelatin over the cream. Let the gelatin soften, about 4 minutes.
Set a fine-mesh sieve over a medium saucepan and strain the raspberry mixture into it; discard the seeds. Add the remaining 1/2 cup cream and place the pan over medium heat. Add the gelatin mixture and cook, stirring constantly, until the gelatin completely dissolves and the mixture begins to simmer, 2 to 3 minutes.
Remove the pan from the heat and whisk in the yogurt. Divide the custard among the ramekins and chill, uncovered, until the panna cottas are firm, at least 6 hours.
To serve, run a knife around the edges of the ramekins and invert each panna cotta onto a chilled plate. (If you’re using pretty dessert dishes, you don’t need to unmold the panna cottas.) Garnish each serving with some of the Rhubarb-Raspberry Sauce or fresh raspberries.