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Fitness Friday: H3 4th of July Ab Routine
April 2, 2016
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The Indigo Spa at Hilton Head Health
April 2, 2016

Celebrating the holidays all begins with Halloween, inside the Healthy Kitchen. A perfect treat for your Halloween parties, the kids and for you!

INGREDIENTS:

 

Panna Cotta:

1 envelope Unflavored gelatin

¼ cup Water

2 cups Skim-milk

½ cup Sugar

1 ½ cup Plain non-fat Greek yogurt

1 teaspoon Coconut Extract

2 each Kiwi, sliced thin

Raspberry Sauce:

1 pint Fresh Raspberries

Method

Panna Cotta:

    • Place eleven 6-ounce narrow wine glasses (for the perfect eyeball shape) otherwise use custard cups or ramekins in a shallow baking pan, then set aside.
    • In a small bowl, sprinkle gelatin over the water (do not stir). Let stand for 5 minutes.
    • Meanwhile, in a medium saucepan, combine ½ c of the milk and the sugar.  Cook over medium heat until heated through, stirring to dissolve the sugar (do not boil).  Add gelatin mixture; stir until gelatin is dissolved.  Remove from heat.  Whisk in yogurt until smooth.  Whisk in the remaining 1 ½ cups milk and the coconut extract.
    • Place kiwi slice at the bottom of the cup, then ladle mixture into cups/wine glasses.
    • Cover pan with plastic wrap.  Refrigerate panna cotta for 4 to 24 hours.
    • To serve, immerse the bottom half of each custard cup in hot water for about 10 seconds.  Run a small knife around edge to loosen.  Invert custard onto a dessert plate.  Sprinkle custards with berries and garnish with fresh mint leaves and raspberry sauce.

Raspberry Sauce:

    • Place raspberries in a small sauce-pot and cook on low-medium heat for about 10 minutes, stirring occasionally.
    • Once the raspberries have softened and cooked down allow to cool.
    • Pour raspberries in a blender and blend until smooth.
    • Chill until ready to serve.

Nutrition

Panna Cotta:

Servings: 11

Serving Size: 1 ramekin

Calories: 50 kcal

Fat: 1gm

Raspberry Sauce:

Servings: 8

Serving Size 2 T

Calories 5 kcal

Fat: 0 gm

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