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PANNA COTTA

Active Time : 3 Hour 15 Minutes
Total Time : 3 Hour 15 Minutes
Serves : 6
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 1 envelope (.25 oz each) unflavored gelatin
  • 1-1/4 1% cups lowfat
  • 1/3 cup granulated sugar
  • 1 container (15 oz each) part-skim ricotta cheese
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 1 pkg (10 oz each) frozen sliced strawberries in syrup, thawed, undrained
  • Reddi-wip® Original Dairy Whipped topping, optional
DIRECTIONS

Spray 6 (6-ounce) custard cups with cooking spray; set aside. Sprinkle gelatin over 1/4 cup of the milk in small saucepan; let stand 1 minute to soften gelatin. Stir in the remaining 1 cup milk and the sugar.

Cook over medium-low heat until gelatin and sugar are completely dissolved, stirring frequently. Place in blender container. Add ricotta cheese, vanilla and lemon juice; cover. Blend until smooth. Pour evenly into prepared cups. Refrigerate 3 hours, or until firm.

Place strawberries with their syrup in clean blender container; cover. Blend until smooth. To serve, invert each dessert onto individual serving plate. Drizzle evenly with the strawberry sauce. Top each with serving of Reddi-wip, if desired.