Orange Yogurt Panna Cotta Recipes

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ORANGE YOGURT PANNA COTTAS WITH CRANBERRY ORANGE SAUCE



Orange Yogurt Panna Cottas with Cranberry Orange Sauce image

Categories     Blender     Citrus     Fruit     Dessert     Thanksgiving     Low Fat     Yogurt     Cranberry     Orange     Fall     Chill     Gourmet     Fat Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 11

For panna cottas
4 1/2 tablespoons sugar
two 8-ounce containers plain nonfat yogurt
1 1/2 teaspoons vanilla
1/2 teaspoon finely grated fresh orange zest
2 teaspoons unflavored gelatin
3 tablespoons fresh orange juice
For sauce
3/4 cup fresh orange juice
1/4 cup fresh or unthawed frozen cranberries
1 1/2 tablespoons sugar

Steps:

  • Make panna cottas:
  • In a bowl whisk together sugar, yogurt, vanilla, and zest until combined well. In a very small saucepan sprinkle gelatin over juice and let stand about 1 minute to soften. Heat mixture over low heat just until gelatin is dissolved. Whisk gelatin mixture into yogurt until combined well. Divide yogurt among four 1/2-cup molds. Chill panna cottas, covered, until firm, at least 4 hours, and up to 2 days.
  • Make sauce:
  • In a small saucepan simmer juice, cranberries, and sugar, stirring occasionally, until cranberries are softened, about 7 minutes. In a blender purée mixture until smooth (use caution when blending hot liquids). Pour sauce through a sieve into a small bowl, pressing hard on solids, and discard solids. Cool sauce. Sauce may be made 2 days ahead and chilled, covered.
  • Run a thin knife around edge of each mold. Dip molds, 1 at a time, into a bowl of hot water 2 seconds and invert each panna cotta onto a plate. Serve panna cottas with sauce.

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