• Ingredients: 13
  • Serves: 4

Orange yogurt panna cottas with cranberry orange sauce with fresh orange juice, fresh or unthawed frozen cranberries, sugar.


For panna cottas

For sauce

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch


Make panna cottas:

  1. Step 1 In a bowl whisk together sugar, yogurt, vanilla, and zest until combined well. In a very small saucepan sprinkle gelatin over juice and let stand about 1 minute to soften.

    For this step you will need

  2. Step 2 Heat mixture over low heat just until gelatin is dissolved. Whisk gelatin mixture into yogurt until combined well.

    For this step you will need

  3. Step 3 Divide yogurt among four 1/2-cup molds. Chill panna cottas, covered, until firm, at least 4 hours, and up to 2 days.

    For this step you will need

Make sauce:

  1. Step 4 In a small saucepan simmer juice, cranberries, and sugar, stirring occasionally, until cranberries are softened, about 7 minutes.

    For this step you will need

  2. Step 5 In a blender purée mixture until smooth (use caution when blending hot liquids). Pour sauce through a sieve into a small bowl, pressing hard on solids, and discard solids.
  3. Step 6 Run a thin knife around edge of each mold. Dip molds, 1 at a time, into a bowl of hot water 2 seconds and invert each panna cotta onto a plate.

Nutrition information

Calories 174 Carbohydrates 35 g (12%)
Fat 0 g (1%) Protein 8 g (16%)
Saturated Fat 0 g (1%) Sodium 91 mg (4%)
Polyunsaturated Fat 0 g Fiber 0 g (2%)
Monounsaturated Fat 0 g Cholesterol 2 mg (1%)