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Low-Fat Lemon Panna Cotta

Low-Fat Lemon Panna Cotta

Buttermilk and lemon make this panna cotta tangy, refreshing, and light. 


1 Lemon (Washed)

11 Tablespoons Reduced Fat Milk (Divided)

1/2 Cup Half & Half

1/2 Cup Sugar

1/4 Teaspoon Kosher Salt

1 3/4 Teaspoons Unflavored Gelatin

1 1/2 Cups Reduced-Fat Buttermilk

Carefully peel rind from lemon making sure to avoid white pith.  Squeeze 3 tablespoons juice from lemon. 

In small-size pan add lemon rind, 1/2 cup milk, half & half, sugar, and kosher salt.  Bring to simmer over a medium heat for 5 minutes. Make sure NOT to boil.  Remove pan from heat.  Cover with lid and let sit 20 minutes.  Remove rind. 

In small-size bowl sprinkle gelatin over remaining milk.  Let sit 15 minutes. 

Return half & half mixture to a medium heat.  Cook 1 minute until very hot.  Add gelatin mixture.  Stir with whisk until dissolved.  Stir in buttermilk and 3 tablespoons lemon juice. 

Divide mixture among 4 dessert glasses.  Place in refrigerator 4 to 5 hours or overnight. 

Remove from refrigerator when ready to serve. 

Serves 4

Prep Time:   40 Minutes

Cook Time:  10 Minutes

Total Time:  50 Minutes

“Work With What You Got!”

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Victoria Glavin Hart