This low-fat dessert uses skim milk plus a non-traditional ingredient: sweetened condensed skim milk, which is creamy, rich, and utterly fat-free.
1-1/2 envelopes plain, unflavored gelatin
3 tablespoons cold water
2 cups skim milk
1 cup sweetened condensed skim milk
A 2-inch piece of vanilla bean, split, or 1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
1/2 teaspoon almond extract
6 1/2 cup ramekins
Sprinkle the gelatin over the water in a small bowl. Let stand until spongy, about 5 minutes.
Combine the skim milk, condensed milk, vanilla bean, lemon zest, and cinnamon stick in a heavy saucepan. Heat the mixture to simmering, but do not let boil. Infuse the seasonings in the milk over low heat for 10 minutes. Remove the pan from the heat and whisk in the gelatin and almond extract.
Spray the ramekins with oil. Strain the panne cotta mixture into the ramekins. Let cool to room temperature, then refrigerate until firm (at least 4 hours, as long as overnight).
To serve the panne cotta, run the tip of a paring knife around the inside of the ramekins. Invert the ramekins onto dessert plates and give a little shake: the panne cotta should slide out easily.
Fat: 0 grams
Saturated Fat: 0 gram
Sodium: 100 milligrams
Total Carbohydrates: 35 grams
Dietary Fiber: 0 grams
Protein: 9 grams
% calories from fat: 0%
% calories from saturated fat: 0%