Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 vanilla bean, split lengthwise
½ cup fat-free half-and-half
1½ teaspoons unflavored gelatin
1 cup plain fat-free Greek yogurt
½ cup fat-free milk
3 tablespoons sugar (see Tips)
2 tablespoons water
⅛ teaspoon salt
¾ cup fresh or frozen cranberries, coarsely chopped
⅓ cup 100% apple juice
2 to 3 tablespoons sugar (see Tips)
2 tablespoons roasted and salted pistachio nuts, chopped
Coat four 8-ounce ramekins with cooking spray and place in a shallow baking pan or on a tray. Scrape seeds from vanilla bean. In a medium saucepan combine vanilla bean seeds and pod and half-and-half. Sprinkle with gelatin (do not stir); let stand 5 minutes. Cook and stir over medium-low until gelatin is dissolved. Whisk in Greek yogurt, milk, sugar, water and salt; remove from heat. Remove and discard vanilla bean pod.
Pour mixture into the prepared ramekins. Cover and chill 4 hours or until firm.
Meanwhile, for cranberry sauce, in a small saucepan combine cranberries, apple juice and 2 to 3 tablespoons sugar. Bring to boiling; reduce heat to medium. Cook, uncovered, 5 to 8 minutes or until slightly thick, stirring occasionally. Cool.
Unmold panna cotta onto a platter or dessert plates. Top with cranberry sauce and pistachios.
Tips: We do not recommend a sugar substitute for this recipe.
To unmold the panna cotta, loosen the edges from the sides of each ramekin with a sharp knife. Dip bottom of the ramekin into warm water for 5 to 10 seconds, then invert onto a platter or dessert plate and remove the ramekin.
175 calories;3 g fat(1 g sat); 2 g fiber; 29 g carbohydrates; 10 g protein; 5 mcg folate; 5 mg cholesterol; 24 g sugars; 16 g added sugars; 99 IU vitamin A; 3 mg vitamin C; 147 mg calcium; 0 mg iron; 156 mg sodium; 188 mg potassium
Carbohydrate Servings: 2
Exchanges: 1 other carbohydrate, ½ lean protein, ½ milk, ½ starch