PUMPKIN YOGURT PANNA COTTAS
Bring the fabulous flavors of Italy to your dessert table with these pumpkin panna cottas that are made using Yoplait® yogurt.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 6
Number Of Ingredients 5
Steps:
- In large bowl, mix yogurt and pumpkin pie mix; set aside. In small bowl, sprinkle gelatin over 1/4 cup of the milk; let stand 1 minute to soften.
- In 1-quart saucepan, heat remaining 1/4 cup milk to boiling; remove from heat. Stir in softened gelatin with whisk until dissolved. Stir gelatin mixture into yogurt mixture. Spoon into six 6-oz custard cups. Cover and refrigerate until firm, about 4 hours.
- To serve, run knife around edges of custard cups to loosen. Turn panna cottas upside down onto dessert plates; remove custard cups. Sprinkle with cinnamon. Cover and refrigerate any remaining panna cottas.
Nutrition Facts : Calories 120, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 18 g, TransFat 0 g
GREEK YOGURT PANNA COTTA WITH GRILLED HONEYED FIGS AND WHITE NECTARINES
Provided by Food Network
Time 3h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, sprinkle the gelatin over the cold water and let stand 5 minutes. Meanwhile, bring the cream, sugar, and vanilla bean and seeds to a simmer in a medium pan. Stir in the gelatin and remove from heat. In a second bowl, whisk the yogurt until smooth. Strain the warm vanilla cream, discarding the vanilla bean, and add to the yogurt, whisking to combine. Pour into 6 small ramekins or serving dishes and refrigerate at least 3 hours. Spray a grill with nonstick grill spray (a grill pan can be used) and bring to medium-high heat. Just before serving, grill the fig halves and nectarine slices just until grill marks appear and fruit is warm and lightly caramelized, 1 to 2 minutes per side. Remove from the grill or grill pan, drizzle with honey, and serve on top of panna cotta.
PUMPKIN YOGURT PANNA COTTA
You're in for a super taste treat! And the best part? This special holiday dessert is made with only 6 ingredients!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 6
Number Of Ingredients 6
Steps:
- In medium bowl, mix yogurt and pumpkin pie mix; set aside. In 1-quart saucepan, sprinkle gelatin over evaporated milk; let stand 1 minute to soften.
- Heat evaporated milk mixture over medium-high heat, stirring constantly, until gelatin is dissolved and mixture just begins to boil, about 1 minute; remove from heat. Pour into yogurt mixture; stir until blended. Divide mixture evenly among 6 (6-oz) custard cups. Cover with plastic wrap; refrigerate about 4 hours or until set.
- To serve, run thin knife around edge of each panna cotta. Place serving plate upside down onto custard cup; turn plate and custard cup over; remove custard cup. Sprinkle each panna cotta with cinnamon and drizzle with 1 teaspoon caramel topping.
Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 10 mg, Fiber 1 g, Protein 11 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 23 g, TransFat 0 g
PUMPKIN PANNA COTTA
This easy custard has all the flavors you love for fall: pumpkin and warm spices, plus a little bit of tanginess and a thin topping of sweetened condensed milk. Pour it into pretty glasses for an easy, festive, make-ahead dessert.
Provided by Erin Jeanne McDowell
Categories dessert
Time 4h15m
Yield 6 servings, depending on the size of your serving dishes
Number Of Ingredients 10
Steps:
- Arrange 6 individual serving dishes, such as ramekins or dessert glasses or cups on a rimmed baking sheet. Make room for the baking sheet in your refrigerator.
- Place the water in a shallow bowl and sprinkle the gelatin evenly over the surface. Let bloom for 5 minutes.
- Meanwhile, heat the cream and brown sugar in a medium pot over medium heat, stirring occasionally to help the sugar dissolve completely, until the cream comes to a bare simmer. Measure out 1/3 cup of the sweetened condensed milk and reserve it; whisk the remainder into the pot, along with the pumpkin pie spice and salt.
- Add the bloomed gelatin to the pot and stir until it is fully dissolved. Remove the pot from the heat and stir in the pumpkin puree, sour cream and vanilla. Transfer the mixture to a large heatproof container with a pour spout, such as a liquid measuring cup.
- Divide the mixture among the prepared serving dishes. Refrigerate until fully set, at least 4 hours and up to 2 days (if storing longer than 8 hours, cover loosely with plastic wrap). Once the panna cottas have set, divide the remaining sweetened condensed milk over the portioned panna cottas to create a thin, even layer on each. Refrigerate until ready to serve.
PUMPKIN PANNA COTTA
When you want a pumpkin dessert, but not the heft of a pie, this light and creamy make-ahead custard will do the trick. It's surprisingly simple to prepare; just combine the ingredients in a saucepan, heat, then strain through a sieve and chill for at least 3 hours. Divine.
Provided by Jennifer Steinhauer
Categories custards and puddings, dessert, side dish
Time 30m
Yield 5 servings
Number Of Ingredients 8
Steps:
- In a bowl, sprinkle the gelatin over 1 cup milk and let sit for 10 minutes.
- In a medium saucepan, heat the remaining milk, cream, sugar and salt to just before boiling. Whisk the gelatin mixture, pumpkin, cinnamon and nutmeg into the warmed cream. Remove from heat and let sit for 10 minutes, then strain through a sieve lined with cheesecloth. Do not press on the solids. Pour into 5 3/4-cup ramekins and chill for at least 3 hours.
- To serve, dip the base of a ramekin in hot water until the panna cotta is loose. Lay a plate on top and invert it. You may need to shake the ramekin to release the panna cotta.
Nutrition Facts : @context http, Calories 632, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 40 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 24 grams, Sodium 207 milligrams, Sugar 38 grams
MARK BITTMAN'S PUMPKIN PANNA COTTA
Provided by Mark Bittman
Categories quick, dessert
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Put 1/2 cup of the milk in a 6- or 8-cup saucepan, and sprinkle the gelatin over it. Let sit for 5 minutes. Meanwhile, blend together the remaining milk, cream, pumpkin, sugar and cinnamon. The mixture should be perfectly smooth, so it is best to use a blender.
- Turn the heat under the saucepan to low, and cook the milk, stirring occasionally, until the gelatin dissolves. Pour in the cream mixture, and turn the heat to medium. Cook, stirring occasionally, until steam rises. Turn off the heat, and ladle or pour the mixture into 8 4-ounce ramekins or other containers.
- Chill the panna cotta until firm, and serve, with creme fraiche or whipped cream if you like.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 34 milligrams, Sugar 17 grams
MAPLE AND PUMPKIN PANNA COTTA
Make and share this Maple and Pumpkin Panna Cotta recipe from Food.com.
Provided by Blue Eyes Willow
Categories Dessert
Time 1h
Yield 5-8 , 5-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel the ginger and placing it in the freezer to firm up. Fresh ginger will be too fibrous and overpowering.
- Peel and chop the pumpkin into matchbox sized pieces, toss with olive oil and roast at 400* for 30 minutes.
- Mash enough pumpkin to make 1 1/2 cups, grate the frozen ginger over it, and set aside.
- Sprinkle the agar agar into the cold water and bring to a gentle simmer for 4-5 minutes without stirring.
- Throw everything but the agar agar mix into the blender. Blend on high speed, slowly adding the agar mix until all is smooth.
- Pour into ramekins, jam jars, or a large serving container and refrigerate until set.
Nutrition Facts : Calories 65.1, Fat 2.7, SaturatedFat 2.4, Sodium 3.3, Carbohydrate 10.8, Sugar 9.7
YOGURT PANNA COTTA
For a healthy dessert option, try this yogurt panna cotta recipe from The Harrison chef Amanda Freitag.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together milk, gelatin, and vanilla until gelatin dissolves; set aside.
- In a small saucepan, combine heavy cream and sugar. Place over medium heat and bring to a simmer. Remove from heat and stir in gelatin mixture until gelatin melts.
- Transfer mixture to a large bowl with a spout. Add yogurt to bowl and stir until smooth and well combined. Pour mixture into six 6-ounce ramekins. Transfer to refrigerator and chill until set, at least 2 hours and up to overnight. Serve with compote.
YOGURT PANNA COTTA, HUNZA APRICOTS & POPCORN
This delicate panna cotta with a sprinkling of crunchy popcorn is the ultimate dinner party dessert. Hunza apricots lend this dish a caramel flavour
Provided by The Mash Inn
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- The day before, mix the apricots with the sugar, cinnamon and 300ml water, and leave to soak.
- To make the panna cotta, soak the gelatine in cold water for 5 mins. Meanwhile, heat the cream, milk and sugar together over a gentle heat, stirring until the liquid is steaming but not boiling. Squeeze out the gelatine, then stir into the hot liquid to melt. Pour through a sieve into a bowl. Whisk in the yogurt, then pour into six ramekins. Chill for 3-4 hrs or overnight.
- The next day, simmer the apricot mix in a pan until the water is reduced and the apricots are sticky and soft. If the apricots are still firm, add another 300ml water and reduce again. Leave to cool to room temperature.
- Heat 1 tbsp oil in a large saucepan with a lid on a medium-high heat. When hot, add the corn and cover with the lid. Hold the pan's handle and lid, and when you hear the first pop, slowly shake the pan. When the popping dies down, remove from the heat, add the melted butter and season with salt.
- To serve, place the apricots on the panna cotta in the ramekin and add some popcorn.
Nutrition Facts : Calories 442 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
PUMPKIN YOGURT PANNA COTTA
One hundred sixty calories and no fat? I'm excited to try this one! Recipe is from Eat Better America.
Provided by Pinay0618
Categories Dessert
Time 4h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, mix yogurt and pumpkin pie mix; set aside. In 1-quart saucepan, sprinkle gelatin over evaporated milk; let stand 1 minute to soften.
- Heat evaporated milk mixture over medium-high heat, stirring constantly, until gelatin is dissolved and mixture just begins to boil, about 1 minute; remove from heat. Pour into yogurt mixture; stir until blended. Divide mixture evenly among 6 (6-oz) custard cups. Cover with plastic wrap; refrigerate about 4 hours or until set.
- To serve, run thin knife around edge of each panna cotta. Place serving plate upside down onto custard cup; turn plate and custard cup over; remove custard cup. Sprinkle each panna cotta with cinnamon and drizzle with 1 teaspoon caramel topping.
Nutrition Facts : Calories 138.1, Fat 3.8, SaturatedFat 2.5, Cholesterol 15.7, Sodium 173, Carbohydrate 20, Fiber 4, Sugar 7.8, Protein 7.1
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