1. Mango Panna Cotta: Place 6 (8-ounce) oven-safe ramekins on rimmed baking pan; lightly spray with cooking spray. In medium saucepot, add milk and sprinkle with gelatin; let stand 5 minutes. Whisk in sugar and heat to a simmer over medium heat; remove from heat and cool 10 minutes.
2. Reserve ¾ cup mango. In blender, purée remaining mango, yogurt, vanilla extract and milk mixture on high until smooth and creamy; divide reserved mango and puréed mango mixture into prepared ramekins. Refrigerate panna cotta at least 3 hours or up to overnight to set.
3. Raspberry Sauce: In blender, purée raspberries, orange juice, sugar and orange zest on high until smooth. Strain mixture through fine-mesh strainer; discard seeds. Makes about ¾ cup.
4. To serve, carefully run small knife around edge of ramekins to loosen panna cotta; invert ramekins onto dessert plates to release. Spoon raspberry sauce around panna cotta; garnish with raspberries and almonds, if desired.
- Per serving (1 panna cotta, 2 tablespoons sauce):
- 6 g (3g Saturated) Fat
- 20 mg Cholesterol
- 76 mg Sodium
- 42 g Carbohydrates
- 4 g Fiber
- 38 g Sugars
- 13 g Added Sugars
- 9 g Protein
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Nutritional Information
- Per serving (1 panna cotta, 2 tablespoons sauce):
- 6 g (3g Saturated) Fat
- 20 mg Cholesterol
- 76 mg Sodium
- 42 g Carbohydrates
- 4 g Fiber
- 38 g Sugars
- 13 g Added Sugars
- 9 g Protein
Directions
1. Mango Panna Cotta: Place 6 (8-ounce) oven-safe ramekins on rimmed baking pan; lightly spray with cooking spray. In medium saucepot, add milk and sprinkle with gelatin; let stand 5 minutes. Whisk in sugar and heat to a simmer over medium heat; remove from heat and cool 10 minutes.
2. Reserve ¾ cup mango. In blender, purée remaining mango, yogurt, vanilla extract and milk mixture on high until smooth and creamy; divide reserved mango and puréed mango mixture into prepared ramekins. Refrigerate panna cotta at least 3 hours or up to overnight to set.
3. Raspberry Sauce: In blender, purée raspberries, orange juice, sugar and orange zest on high until smooth. Strain mixture through fine-mesh strainer; discard seeds. Makes about ¾ cup.
4. To serve, carefully run small knife around edge of ramekins to loosen panna cotta; invert ramekins onto dessert plates to release. Spoon raspberry sauce around panna cotta; garnish with raspberries and almonds, if desired.