Light Marscapone Panna Cotta

Ingredients

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

Directions

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 bown, whisk together the marscapone 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 marscapone 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.