This was such an ironic dish to eat while watching True Blood. I've never made panna cotta before and it was surprisingly easy, good, and very low calorie! Note: must make either the night before of the morning of the day you want to eat it!
Buttermilk Panna Cotta with Raspberry Sauce
Panna Cotta:
1 1/4oz packet unflavored gelatin
2 cups low-fat buttermilk
2/3 cup sugar
1 1/2 cups fat-free half-and-half
Raspberry Sauce:
1 package frozen raspberries
1/2 cup water
3 tablespoons sugar
Make panna cotta: In a bowl, sprinkle gelatin over 1 cup buttermilk; let rest 5 minutes.
Whisk sugar and half-andhalf in a saucepan over medium heat to dissolve sugar. When mixture begins to bubble at edges, pour over buttermilk mixture and whisk to combine and dissolve gelatin. Stir in remaining buttermilk. Strain mixture through a fine-meshed sieve and divide evenly among six 6 oz. ramekins. Refrigerate panna cotta until set, at least 6 hours or overnight.
Make sauce: Blend raspberries with water and sugar in food processor until smooth. Strain; discard solids.
To loosen panna cotta, run a thin-bladed knife around edges and invert onto plates. Serve with raspberry sauce.
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We went cookbook shopping this weekend and I was perusing one of Jillian Michael's books and she had a list of what to buy organic and what didn't matter. The number one on her always by organic list? Dairy: milk, yogurt, cheese, etc. She mentions that it's because of the hormones and steroids they give to the cows to produce more milk, which is ingested by humans and fattens them up as well. I figure most foodies are already there, but here are some articles just in case.
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