Light Mascarpone Panna Cotta

• gelatin↗3 teaspoons
• nonfat milk↗3 tablespoons
• nonfat milk↗2⁄3 cup
• fat-free half-and-half2 1⁄2 cups
• sugar↗1⁄2 cup
• vanilla beans (or 2 tsp vanilla bean paste)↗2
• mascarpone cheese↗1⁄2 cup
• fat free sour cream or 1/2 cup nonfat plain yogurt↗1⁄2 cup

Step-by-step instructions

1. 1

   Sprinkle the gelatin over the 4 Tbsp milk and let sit for 15 minutes to soften.

2. 2

   In a saucepan, stir the milk, half and half, sugar, and vanilla bean over medium heat until it just starts to boil. Remove from heat.

3. 3

   In a large bowl, whisk together the mascarpone and the yogurt/sour cream

4. 4

   until smooth.

5. 5

   Stir the gelatin into the heated milk mixture and stir well for at least 2 minutes or until bits of gelatin are no longer visible.

6. 6

   Pour the mixture through a strained into the mascarpone mixture to remove any bits of hard gelatin.

7. 7

   Grease 6-8 custard cups and pour the panna cotta into each mold. Chill overnight. Serve inverted onto a plate with a fruit or chocolate garnish.