| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This recipe, when compared to a full fat, full sugar version, has a 78% reduction in calories, a 90% reduction in fat, a 40% reduction in carbohydrates and a 50% reduction in sugar!

Orange Vanilla Pannacotta

1 orange
3 tablespoons water
1 tablespoon unflavored gelatin
4 cups whole milk
1/2 vanilla bean (split lengthwise)*
1/2 cup SPLENDA® Granular
4 cups mixed berries (raspberries, blueberries, sliced strawberries etc..)

1. Slice or peel the rind off of the orange and cut into large strips. Set aside.
2. Pour water into a small bowl. Slowly sprinkle gelatin over the water, allowing it to sit on top of the water. Do not stir the gelatin into the water. Let sit for about 10 minutes. The gelatin will slowly absorb the water.
3. Pour the milk into a medium saucepan. Add vanilla bean and orange rind. Bring to a simmer. Remove milk from heat as soon as it begins to a simmer.
4. Add gelatin mixture while stirring constantly. Stir until the gelatin is completely dissolved.**
5. Add SPLENDA® Granular and stir. Pour the pannacotta through a fine meshed strainer into a pitcher with a spout. Pour into 8 ramekins or dessert cups.
6. Chill pannacotta, uncovered, for two hours.
7. To Serve: Dip the ramekins or dessert cups into hot water for about 10 seconds to loosen the pannacotta from the cups. Unmold the pannacotta by placing a dessert plate on top of the ramekin. Holding firmly, turn the plate and ramekin over so that the pannacotta falls out of the mold and onto the dessert plate. Surround each pannacotta with 1/2 cup mixed berries.

Makes 8 (1/2 cup) servings.

* Substitute 1/2 teaspoon vanilla for the vanilla bean, if vanilla beans are unavailable.
** Briefly reheat milk if the gelatin does not dissolve completely when added to the milk mixture.

Nutrients Per Serving:
Serving Size 1/2 cup
Total Calories 110, Calories from fat 40, Total fat 4.5 g, Saturated fat 2.5 g, Cholesterol 15 mg,
Sodium 65 mg, Total Carbohydrate 13 g, Sugars 10 g, Dietary Fiber 2 mg, Protein 5 g.

Exchanges Per Serving: 1 reduced fat milk.

Recipe created by Gale Gand,.

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.

||| Save this Recipe on Delicious |||