• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cardiac Cuisine
  • Recipes
  • About Me
  • Contact Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • Lightened-Up Mac’n’Cheese
  • Air Fried Cream Cheese Wontons (“Rangoons”)
  • Chinese Hot Pot
  • Fudgy Almond Flour Brownies (GF)
  • Orange Cream Mini Cupcakes
  • Chocolate Dipped Fortune Cookies
  • EASY Maple Peanut Butter Popcorn Balls
  • Orange Whole Wheat Pancakes
  • Easy Chicken Wonton Soup
  • Chocolate Raspberry Baked Oatmeal
  • Air Fryer Parmesan Garlic Fries
  • Lemon Pepper Broiled Cod
Home » Blog Archives » Dessert

Skim Milk Panna Cotta

February 3, 2024 Filed Under: Dessert

Jump to Recipe Print Recipe
Skim milk panna cotta is a low calorie, high protein dessert.

Looking for a light dessert that’s high in protein and low in calories? Skim milk panna cotta is your answer, then! I used frozen red berries for a tart-sweet topping that complemented the lightly sweetened vanilla milk really well. It’s basically jello, so it’s super-simple to make.

See those cute little dessert cups? I bought them in Dollar Tree, and they’re 100% re-usable.

If you enjoy this recipe, you may also enjoy my almond milk panna cotta recipe. Almond milk isn’t as high in protein as cow’s milk is, and stone fruits aren’t that great this time of year, but I really loved that almond milk panna cotta.

Print Recipe

Skim Milk Panna Cotta

Prep Time5 minutes mins
Cook Time30 minutes mins
Fridge Cooling Time4 hours hrs
Servings: 8
Calories: 100kcal

Equipment

  • 8 little dessert cups (I bought these in Dollar Tree)
  • 1 1-quart measuring cup with a spout

Ingredients

Panna Cotta

  • 3 cups skim milk
  • 1 tablespoon gelatin
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 1 drop red food coloring (optional)

Red Berry Topping

  • ¼ cup water
  • 1 teaspoon gelatin
  • 1 cup frozen strawberries
  • 1 cup frozen raspberries
  • 2 tbsp water
  • 2 tablespoon sugar

Instructions

  • Combine the skim milk, 1 tablespoon of gelatin, and ¼ cup of sugar in a saucepan; whisk together over medium heat until gelatin and sugar have completely dissolved.
  • Don't allow the milk to fully boil; remove it from the heat just before it starts to bubble and boil.
  • Stir in the vanilla extract and optional food coloring after removing from heat.
  • Allow the saucepan full of hot milk to cool a bit before trying to pour it into the dessert cups (boiling liquid will melt these cheapie dollar-store plastic cups!)

Make the berry topping

  • Pour ¼ cup cold water into a small bowl and sprinkle with 1 teaspoon of gelatin; set aside while you prepare the other ingredients.
  • Combine the frozen raspberries, frozen strawberries, 2 tablespoons and 2 teaspoons of water in a small saucepan. Put the lid on, and crank the heat up to medium-high until the fruit is thawed and the mixture has begun to boil.
  • Turn the heat down to low and allow the mixture to simmer for about 20 to 30 minutes, stirring occasionally to mash the fruit up.
  • If the mixture begins to boil over, you may want to remove the lid, but you'll want the fruit to be liquid-y in the end — so you may need to add some extra water to compensate for evaporation. You'll want to end up with about 1 cup of fruit when you're done.
  • Stir the water/gelatin mixture into the simmering berry sauce and remove from heat.

Assembling the panna cotta cups

  • After letting the panna cotta milk mixture cool for 30 minutes, it's probably cool enough to pour into the dessert cups. I like to use a big measuring cup with a spout for this; less chance of spilling it everywhere.
  • Immediately put the little cups in the fridge and let them sit and firm up for about 45 minutes while the berry mixture cools on the counter.
  • Pour the berry mixture on top of the slighty-firm panna cotta. Again, I like to use a measuring cup with a spout for this because I'm really bad at pouring.
  • Put the little cups back in the fridge for about 4 hours.

More Dessert Recipes

  • Cranachan: A Simple Scottish Trifle
  • Raspberry Jelly Roll
  • Monster Trail Mix Cookies
  • Orange Mini Pavlovas

Primary Sidebar

Hello, world!

I’ve always liked cooking, but we used to eat crap a lot — like buttery mashed potatoes, creamy sauces and rich desserts. Then, my husband had a heart attack at age 38, and it was a terrifying wake-up call! Not wanting to leave our children fatherless, we knew we had to make a major change. Following his heart attack, we needed to cut sodium, sugar, saturated fats (you know, most of our favorite foods!)
Read my whole sermon ➜

Something went wrong on my end, sorry! Web developer brain fart here.
Thank you for joining my email list!

Footer

↑ back to top

Follow me on Instagram!

emilymclai

Dinner the last few nights 1) Brussels sprouts and Dinner the last few nights 1) Brussels sprouts and tofu over rice 2) Cajun fish with zesty oven fries 3) broccoli rabe and chicken sausag3 pasta  4)hamburger steaks with beef gravy 5) mapo tofu for kindergarteners — recipes on my blog!! #healthyfood  #americanheartassociation #hearthealth
I was extremely proud of the tiny marzipan gourds I was extremely proud of the tiny marzipan gourds and pumpkins I made for Thanksgiving. Not healthy or low-calorie at all, but they’re made of almonds and therefore high in fiber and heart-healthy monounsaturated fat, right? This took me 3 hours to make, but I put a recipe and tutorial on my blog jic anyone on Instagram is just as insane as I am. #marzipan #marzipanfruits
This week, we are trying to use up our massive tur This week, we are trying to use up our massive turkey that we cooked for @monmonlai and @lisabeansprout. Also, back on the heart-healthy train! Lightened-up turkey tetrazzini, biscuit-crust turkey pot pie and turkey soup with wild rice recipes on my blog (link in bio). Turkey for days! Turkey 4ever!!
#thanksgivingleftovers
Birthday blowout part #2 - rainbow lego cupcakes f Birthday blowout part #2 - rainbow lego cupcakes for our epic joint birthday party for Nathan and Benji.
This is not at all a healthy cake (well, the cake This is not at all a healthy cake (well, the cake itself is @joannebchang ‘s vegan low-fat chocolate cake from her “Flour” cookbook, which I love), but the ganache frosting pretty much cancels out the “low-fat” aspect.  This is Nathan’s original creative vision - heavy construction machinery just never gets old! #constructioncake #birthdaycake #heavymachinery

Privacy Policy / Terms & Conditions / Let's Get In Touch!

Copyright © 2023 Cardiac-Cuisine.com