PANNA COTTA WITH STRAWBERRY TOPPING

JHS

Yield: 24 portions
Portion Size: 6 oz. plus 2 oz. sauce
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Ingredients:SKU:Measure:
PAM® High Yield Canola Spray, as needed64144 07263 
Unflavored gelatin 4 pkgs
Lowfat milk 5 cups
Sugar 1-1/3 cups
Part-skim ricotta cheese 7 cups
Vanilla extract 2 tsp
Lemon juice 2 tsp
J. Hungerford Smith® Sliced Strawberry Topping27000 118001 quart

Preparation:

  1. Spray 6 oz. custard cups with PAM® High Yield Canola Cooking Spray.
  2. Sprinkle gelatin over 1 cup milk in small saucepan; let stand 1 minute to soften gelatin. Stir in remaining 4 cups milk and the sugar.
  3. Cook over medium-low heat until gelatin and sugar are completely dissolved. Place in blender with ricotta cheese, vanilla and lemon juice. Blend until smooth.
  4. Pour 6 oz. into prepared cups and refrigerate 3 hours, or until firm.
  5. To serve, invert each dessert onto individual serving plate, drizzle each with 2 oz. of J. Hungerford Smith® Strawberry Topping.
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Nutrition Facts
Serving Size 6 oz. plus 2 oz. sauce
Servings Per Recipe 24 portions
Amount per Serving
Calories
206
% Daily Value*
Total fat
5%
3 g
Saturated fat
10%
2 g
Cholesterol
7%
20 MG
Sodium
4%
95 MG
Carbohydrate
12%
35 g
Dietary fiber
5%
1 g
Sugars
3%
32 g
Protein
17%
9 g
Vitamin A
4%
• Vitamin C
14%
Calcium
18%
• Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet