Mango Panna Cotta
with Raspberry Sauce

Prep: 20 minutes plus cooling and chilling
Cook: 5 minutes • Serves: 6

Panna Cotta
1 can (12 ounces) evaporated milk
1 envelope (1/4 ounce) unflavored gelatin
1/3 cup granulated sugar
2 ripe mangos, peeled, pitted and diced
1/2 cup low fat plain yogurt
1/2 teaspoon vanilla extract
Nonstick cooking spray
2 tablespoons slivered almonds

Raspberry Sauce
1 package (6 ounces) fresh raspberries plus additional for garnish (optional)
1/4 cup fresh orange juice
1 tablespoon granulated sugar
1 teaspoon orange zest

1. Prepare Panna Cotta: Place milk in medium saucepot and sprinkle gelatin over milk; let stand 5 minutes. Place saucepot over medium heat and whisk in sugar. Heat to simmering and remove saucepot from heat; cool 10 minutes.

2. Reserve 3/4 cup mango. In blender, purée remaining mango, yogurt, vanilla extract and milk mixture on high until smooth and creamy. Lightly spray six 8-ounce oven-safe ramekins with nonstick cooking spray and place on rimmed baking pan. Evenly divide reserved mango into bottom of ramekins, then pour puréed mango mixture (about 7 ounces each) over mangos. Refrigerate panna cotta at least 3 hours or up to overnight to set.

3. Prepare Raspberry Sauce: In blender, purée raspberries, orange juice, sugar and orange zest on high until smooth. Strain mixture through fine-mesh strainer; discard seeds. Makes about 3/4 cup.

4. To serve, carefully run a small knife around edge of ramekins to loosen panna cottas, then invert ramekins onto 6 dessert plates to release; spoon about 2 tablespoons raspberry sauce around panna cotta. Sprinkle each with 1 teaspoon almonds and garnish with whole raspberries, if desired.

Approximate nutritional values per serving: 249 Calories, 7g Fat (24% of total calories), 3g Saturated Fat (10% of total calories), 18mg Cholesterol, 80mg Sodium, 44g Carbohydrates, 4g Fiber, 6g Protein

Dietary Exchanges: 3 Starch; 1 Protein; 1 Fat