Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
384
Calories
24g
Protein
20g
Fat
30g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Canola oil
- 2 tablespoons water
- 2 tablespoons fresh lemon juice
- 2 1/2 teaspoons unflavored gelatin
- 2 1/4 cups plain whole-milk yogurt (preferably organic)
- 1 3/4 cups heavy whipping cream, divided
- 3/4 cup sugar
- 6 small ripe plums, thinly sliced
- 1/4 cup sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon peel
- Test-kitchen tip: If possible, invert the panna cotta on a flat platter or large plate. A serving piece with sloping sides won't allow the dessert to lie flat and will make it more difficult to slice the panna cotta into wedges.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes