Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 envelope unflavored gelatin
½ cup fat-free half-and-half
¾ cup plain fat-free Greek yogurt
¾ cup fat-free milk
3 tablespoons sugar (see Tip)
2 tablespoons water, vanilla vodka, or marshmallow vodka
⅛ teaspoon salt
3 ounces white baking chocolate, finely chopped
1 teaspoon vanilla
Coat four 8-ounce ramekins with cooking spray and place in a shallow baking pan. In a medium saucepan sprinkle gelatin over half-and-half (do not stir). Let stand 5 minutes. Cook and stir over medium-low heat until gelatin is dissolved. Stir in the next five ingredients (through salt). Cook and stir over medium heat just until heated through. Remove from heat.
Stir in white chocolate and vanilla until smooth. Pour mixture into prepared ramekins. Cover and chill 4 hours or until firm.
Using a sharp knife, loosen panna cotta from sides of ramekins; unmold onto dessert plates (see Tip). If desired, top with additional white chocolate.
Tips: If using a sugar substitute, we recommend Splenda® Sugar Blend. Follow package directions to use product amount equivalent to 3 tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 206 cal., 24 g carb. (23 g sugars). Exchanges: 1 Other Carb. Carb Choice: 1.5.
If the desserts don't unmold easily, immerse the bottom halves of the ramekins in warm water for 30 to 60 seconds.