Apricot Panna Cotta
Ingredients
- 1 pkg 1 tbsp (15 mL) powdered unflavoured gelatin
- 1/4 cup (50 mL) cold water
- 1 1/2 cups (375 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 3/4 cup (175 mL) Smucker’s® No Sugar Added Apricot Fruit Spread
- 1/2 cup (125 mL) plain yogurt
- 1 tsp (5 mL) vanilla extract
- Sauce:
- 2 cups (500 mL) frozen mixed berries
- 1/2 cup (125 mL) Smucker’s® No Sugar Added Apricot Fruit Spread
- 2 tbsp (30 mL) water
Directions
Step 1:
Combine gelatin and water in a small bowl. Let stand 10 minutes.
Step 2:
Place evaporated milk and fruit spread in a medium saucepan. Cook over medium heat until mixture just comes to a boil. Remove from heat.
Step 3:
Stir in reserved gelatin. Mix until well combined. Add yogurt and vanilla, stirring to combine.
Step 4:
Pour 1/2 cup (125 mL) mixture into 6 small dessert bowls.
Step 5:
Refrigerate until set; about 2-4 hours.
Step 6:
To serve, run a knife around the sides and turn upside down onto serving dish.
Sauce:
Step 7:
Place berries, fruit spread and water in a saucepan. Bring to a boil. Lower heat and simmer 10 minutes. Refrigerate until cool or ready to serve over panna cotta.
Tips
Try using Smucker’s No Sugar Added Strawberry, Raspberry, Blueberry, or Wildberry Fruit Spread or Orange Marmalade for something different.
For a fun entertaining idea, let the panna cotta mixture set in different shaped glasses or ceramic bowls.