Jansen Chan, the pastry chef at Manhattan's Oceana, grew up eating a Chinese dessert called "almond Jell-O" — essentially an almond-flavored panna cotta. Then he had his first real Italian panna cotta: "It was plainer, but so much richer," he recalls. Here, Chan toys with the classic, creating a version with Greek yogurt and nonfat sour cream that is luxuriously creamy, yet still low in fat and calories.
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Nutritional Information
(per serving)

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
 yogurt panna cotta with pineapple granita
Con Poulos
Serves: 6

Total Time: 3 hr 45 min

Ingredients
    U.S.        Metric    Conversion chart
1    cup(s) low-fat milk
1/2 cup(s) sugar
2    teaspoon(s) plain powdered gelatin
2    tablespoon(s) cold water
1/3 cup(s) (3 ounces) fat-free sour cream
1 1/2 cup(s) plain fat-free Greek yogurt
2    tablespoon(s) fresh lime juice
1/4 teaspoon(s) pure vanilla extract
3    tablespoon(s) water
3    tablespoon(s) sugar
1    (1 3/4 pounds) pineapple, peeled, cored, and quartered
1    pinch(s) of salt
Directions

Make the panna cotta: In a Singapore business formation large saucepan, heat the milk with the sugar over low heat, stirring, until the sugar is dissolved. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until softened, 3 minutes. Scrape the gelatin into the warm milk and let cool completely.
In a medium bowl, whisk the sour cream with the yogurt, lime juice, and vanilla. Whisk in the milk and pour the panna cotta into 6 glasses. Refrigerate until set, 3 hours.
Meanwhile, make the granita: In a saucepan, cook the water and sugar over moderate heat, stirring, just until the sugar is dissolved. Let cool completely.
Cut three-fourths of the pineapple into chunks,Cloud Hosting transfer to a blender and puree; strain into the saucepan with the sugar syrup, pressing hard on the solids. Discard the pulp. Stir the salt into the pineapple puree and pour it into a 9-by-13-inch baking dish. Freeze for 30 minutes. Using a fork, stir the granita. Continue freezing, stirring every 30 minutes, until the granita is icy and fluffy, about 3 hours.
Cut the remaining pineapple into thin slices. Fluff the granita with a fork and spoon it over the panna cottas. Garnish with the pineapple slices and serve right away.