Mochaccino Panna Cotta
We've lightened up the classic Italian dessert it by replacing the cream with milk, which not only lowers the fat content, but boosts calcium and protein levels as well. Adjust the espresso amount to individual preferences.
- 3 cups 2% milk, divided
- 2-3 teaspoons instant espresso powder
- 1/2 cup sugar
- Pinch of salt
- 1 1/4 -ounce package unflavored gelatin
- 1/4 cup semisweet chocolate chips
- 8 tablespoons real whipped cream
- 4 teaspoons chocolate syrup
- 1/2 teaspoon cocoa powder
- Chocolate-covered coffee beans (optional)
- Place 1/2 cup cold milk in a medium bowl. Sprinkle gelatin over milk; let stand 10 minutes. While gelatin stands, combine 2 cups milk, espresso powder, sugar and salt in a small saucepan; bring to low boil over medium heat. Remove pan from heat and add hot milk mixture to bowl with gelatin mixture, stirring until gelatin dissolves. Whisk in chocolate chips and remaining 1/2 cup milk, stirring until well combined (mixture may contain specks of chocolate).
- Divide espresso-chocolate milk between each of 4 glasses, let steam evaporate, then cover with plastic wrap and chill for 8 hours or until firm. Mixture will be jiggly but solid. To serve, top with 2 tablespoons whipped cream, drizzle with chocolate syrup and dust with cocoa powder. Garnish with chocolate-covered coffee beans, if desired.
Nutritional information per serving: 222 calories, 9 g protein, 21 g carb, 1 g fiber, 12 g fat (7.6 g sat fat), 31 mg cholesterol, 141 mg sodium, 236 mg calcium Source of recipe: Maureen Callahan, RD