Fabulously rich with flavor, fabulously low in calories!
Ingredients:
| 1 tbsp | unflavored gelatin |
| 2 tbsp | warm water |
| 2 | ripe mangos |
| 3 (6-oz) containers | Rachel's™ Mango Orange Strawberry yogurt |
| pinch | salt |
| 1/4 cup | fresh orange juice |
| 2 tbsp | honey |
| Garnish | |
| 1 qt | strawberries |
| 1/4 cup | fresh orange juice |
| 1 tbsp | powdered sugar |
| 1 tsp | freshly chopped mint leaves |
Method:
To prepare panna cotta: in a small bowl dissolve gelatin in 2 tablespoons warm water. Allow to sit for 10 minutes. Meanwhile, peel and cube two mangos and place in a blender or food processor. Puree until smooth – you should get about 2 cups of purée. In a medium bowl, whisk together mango purée with Rachel’s yogurt and salt.
In a small saucepan heat orange juice with honey. Bring to a simmer and heat until honey has dissolved, about a minute. Remove from heat and stir in gelatin until completely melted. Whisk into yogurt mixture and use a half-cup measure to pour into 8 ramekins or champagne glasses.
Refrigerate a minimum of 3 hours, maximum 24 hours. Prepare compote. Wash, hull and quarter strawberries. In a small bowl, whisk together orange juice and powdered sugar. Add strawberries and mint and toss. Cover and refrigerated until ready to serve panna cotta.
To serve, submerge ramekins halfway in a glass of hot water for 60 seconds or so, being sure not to get any water into the ramekins. Run a knife around the edges and flip over onto serving plate. Alternately, serve in champagne glasses. Garnish with strawberry compote.
Yeild: 8 servings
Prep Time: 30 minutes
Chilling Time: 3 hours or up to overnight