Panna Cotta with
YIELD: 24 portions
PORTION: 6 oz. plus 2 oz. sauce
PAM® High Yield Canola Spray, as needed
4 pkgs. Gelatin, unflavored
5 c. Milk, lowfat
1-1/3 c. Sugar
7 c. Ricotta Cheese, part-skim
2 tsp. Vanilla Extract
2 tsp. Lemon Juice
Spray 24 6 oz. custard cups with PAM®.
Sprinkle gelatin over 1 c. milk in small saucepan; let stand 1 minute to soften. Stir in remaining 4 c. milk and the sugar.
Cook over medium-low heat until gelatin and sugar are completely dissolved. Place in blender with ricotta cheese, vanilla, and lemon juice. Blend until smooth.
Pour 6 oz. into each prepared cup and refrigerate 3 hours or until firm.
To serve, invert each dessert onto individual serving plate, drizzle each with 2 oz. of Strawberry Topping.