Kids will love this just as much as ice cream (and will get some fresh fruit to boot). And you’ll love it too, especially when you realize that swapping a 1/2 cup (125 mL) serving of vanilla ice cream for this cold, creamy treat will cut more than 100 calories and 13 grams of fat. Pannacotta is a traditional Italian dessert. It’s usually made with a full-fat cream but in this version I use skim milk. Gelatin is easy to work with, but measure carefully, as too much will make the pannacotta bounce like Jell-O. It’s best to make this dessert the night before, as it should set for at least four hours.
In a small pot, warm 1/2 cup (125 mL) of the milk and all the honey. Sprinkle gelatin over milk mixture; heat, stirring until gelatin dissolves. Transfer to a bowl and stir in remaining milk, plus yogurt and vanilla.
Spray four large ram¬ekins or small bowls with non-stick cooking spray. Divide mixture equally among them, and refrigerate until set.
Unmould by running a knife along the inside edge of ramekin. Turn each upside-down on top of a refrigerated plate, and garnish with fruit.
Per serving: 170 calories, 8 g protein, 2 g fat (1 g saturated fat), 31 g carbohydrates, 2 g fibre, 7 mg cholesterol, 118 mg sodium