Traditional panna cotta is made with either cream or a combination of cream and milk. I won't lie, its good, very good, but it is not so good for the waistline. This slimmed down version is a pretty good substitute and when served with fresh fruit is really lovely. Another thing you can do is make the filling for the fruit triangles in the breakfast section of this site and use it as a fruit sauce.
2 Envelopes of unflavoured gelatin 3 cups of fat free evaporated milk 1/4 cup of granulated sugar or splenda 1 Vanilla Bean or 2 teaspoons vanilla extract
Method
Spray four ramekins with cooking spray. In a small bowl sprinkle the gelatin over 1/4 cup of skim milk. Put the remainder of the skim milk, the sugar and the vanilla in a saucepan and bring to a boil. Divide the mixture between the ramekims and refrigerate for at least three hours of overnight. To remove the panna cotta from the ramekins carefully dip the ramekins in warm water and then run a knife around the edges. Place a plate on the bottom of the ramekin and invert to unmould the dessert. Serve immediately.
