Recipe by Chileanavocados.org
"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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1 (.25 ounce) envelope
1 1/2 cups
nonfat plain yogurt (Greek style or regular)
lime or lemon juice
Chilean Hass avocado
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, an absolutely delicious finish to a meal. This dessert has a very pretty color and nice creamy texture from the avocado. I used lime juice and that was the prominent flavor note in this barely sweet dish. With the addition of the bittersweet chocolate sauce it is worthy of 5 stars. This was very easy to make using an immersion blender. I'm glad I gave this lower fat panna cotta a second try. I will be making it again. Rating this at 4 stars as I think it needs the sauce to make it 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 strawberries), this becomes a 5 star recipe. The chocolate and fruit make a nice contrast to the mild creaminess of the panna cotta.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado Panna Cotta
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 67
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