Categories: Fruit Desserts

Ingredients

• 1 15 oz. can pear halves (juice pack)
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 3/4 cup unsweetened light coconut milk
• 3/4 cup plain fat-free Greek yogurt
• 3 Tbsp. sugar or sweetener
• 1 tsp. coconut extract
• 2 Tbsp. raw chip coconut, toasted

Directions

1. Coat four 8 oz. ramekins with nonstick cooking spray, set aside. Drain pears, reserving juice, in a small food processor combine pears and 1/4 cup of the reserved juice. Cover and process until pears are pureed. using a large spoon, force puree through fine-mesh sieve . measure 1 cup of the strained puree, adding more reserved pear juice if needed.
2. In a glass measuring cup sprinkle gelatin over the cold water. Let stand 2 minutes. Microwave on high 40 seconds; stir. Let stand 2 minutes or until gelatin is completely dissolved.
3. In a medium saucepan combine the strained pear puree, the gelatin mixture, coconut milk, yogurt, sugar, and 1/4 tsp. salt. Cook and stir over medium heat just until heated through and sugar is dissolved. Remove from heat. Stir in coconut extract. Pour pear mixture into the prepared ramekins. Cover and chill at least 4 hours or until firm.
4. Using a sharp knife, loosen panna cotta from sides of ramekins; unmold onto dessert plates. (it won’t unmold easily, dip bottom half of ramekins in warm water for 30 to 50 seconds.) Sprinkle with toasted coconut .

5. per serving: 162 cal., 27g carbs.

Email to a friend | Print this recipe | Back