This adaptation of panna cotta (an Italian dessert usually made with cream or a combination of milk and cream) is silky-smooth and satisfying. If you like, run a metal spatula around the edges of the dessert and invert it onto a serving plate. Timing alert: This dessert has to chill for at least four hours.
Makes 6 servings
3 cups low-fat (1 percent) or fat-free milk
1/2 cup sugar
6 strips (1/2 x 2 inches) orange zest
1 envelope unflavored gelatin
3 tablespoons unsweetened cocoa powder
3 tablespoons cold water
2 tablespoons chocolate chips (1 ounce)
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1. In a medium saucepan, combine 2 cups of the milk, the sugar and orange zest. Bring to a simmer over low heat. Remove from the heat, cover and let stand for 20 minutes for the milk to absorb the orange zest flavors. Strain and discard the zest.
2. In a small bowl, sprinkle the gelatin over the remaining 1 cup milk and let stand until softened, about 2 minutes.
3. In another small bowl, combine the cocoa and water, stirring, until the cocoa is moistened.
4. Stir the softened gelatin, moistened cocoa and chocolate chips into the saucepan of milk. Stir over medium heat until the gelatin has dissolved and the chocolate chips have melted, about 3 minutes. Remove from the heat and stir in the vanilla and almond extracts.
5. Divide the mixture among six 6-ounce custard cups and let cool to room temperature. Refrigerate for at least 4 hours, or until set and well chilled.
Nutrition per serving: 150 calories, 3.1g total fat (1.9g saturated), 5mg cholesterol, 1g dietary fiber, 27g carbohydrate, 6g protein, 65mg sodium.
Good source of: calcium, riboflavin, vitamin B12, vitamin D.