Avocado Panna Cotta

Avocado Panna Cotta

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"Panna Cotta is an Italian dessert, which translates as 'cooked cream'. This lower calorie version uses creamy avocado for a silky texture and beautiful pale green color. Put mixture in individual molds, or pour into pretty serving dishes. The taste is rich but the calories are few. Garnish with a sprig of basil or mint or some partially thawed frozen raspberries."
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3 h 20 m servings 180 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 197 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In small microwaveable bowl or glass measuring cup, stir together gelatin, sugar and salt. Add milk, stir and let stand 2 to 3 minutes. Microwave until milk just begins to simmer, about 1 1/2 minutes. Stir until gelatin dissolves. Set aside to cool for about 3 to 5 minutes. Pour into blender or food processor. Add yogurt and lime juice and blend about 15 seconds.
  2. Rinse avocado. Cut in half and remove the pit. Scoop out fruit and add to yogurt mixture. Blend until smooth, about 1 minute.
  3. Rinse 6 individual (1-cup) molds, small custard cups or souffle dishes with cold water. Divide avocado mixture among molds, pour into small serving dishes. Cover tops with plastic wrap and chill several hours or overnight. To remove, run a sharp knife around edges of molds. Dip bottom of mold briefly into pan of hot water. Put serving plate on top of mold, turn over and gently shake to remove.
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The first time I served this without a sauce and none of us enjoyed it. A 3 star recipe at most. For the leftovers I made a bittersweet chocolate sauce and poured it over the top. Outstanding...

By itself, the this panna cotta was a 4 star recipe: good but not great. It's very delicate but good. With the other reviewers suggestion of adding a some dark chocolate and fruit (I added straw...

Ok, but I wouldn't make this again. I used splenda, and it was ok, but nothing to rave about.

This creamy dessert tastes "rich"! Instead of using sugar, I used 2 T honey and instead of milk, I used soy milk. The mild flavor is a great way to end a meal!

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