Panna cotta is Italian for “cooked cream.” This simple dessert is cooked on the stovetop and thickened with just a small amount of gelatin. Topped with vanilla-scented berries, it is a surefire hit!

To make life even simpler, the panna cottas can be made up to a day ahead and refrigerated, covered.

Ingredients
Panna cotta

• 2/4 cup 2% or whole milk
• 1-¼ teaspoons unflavored gelatin powder
• ¼ cup sugar
• ¾ cup low-fat buttermilk, at room temperature

Berry medley

• 2 tablespoons sugar
• ¼ vanilla bean
• 1-½ cups large mixed berries, such as raspberries, blueberries, and strawberries, quartered

Sugar free version: Substitute 1-¾ tablespoons (5 packets) of Truvía for the sugar in the panna cotta. Substitute 2-¼ teaspoons (3 packets) of Truvía for the sugar in the berries.

Directions

To make the panna cotta
1 Pour the milk into a small saucepan and sprinkle the gelatin evenly over the top. Whisk to combine, then set aside for 3 minutes to soften the gelatin. Whisk in the sugar.

2 Place the saucepan over medium heat and whisk frequently until the milk begins to steam and the gelatin dissolves completely. Do not allow the mixture to fully boil. Remove the saucepan from the heat and let it cool for 15 minutes. Whisk in the buttermilk.

3 Pour the mixture into four 4-ounce ramekins. Cover with plastic film and refrigerate for about 3 hours, until it is set.

To prepare the berries
4 Just before serving, put the sugar in a bowl that is large enough to hold the berries. Use a paring knife to slit the vanilla bean lengthwise and scrape the seeds into the sugar. Rub the seeds into the sugar with your fingertips.

5 Add the berries and mix gently with a spoon or your hands for about 1 minute, until they are well coated and are beginning to release their juices.

To serve
6 Distribute the berries and their juices evenly over the tops of the panna cottas, and serve.

Makes 4 servings.

Per serving: 140 calories, 1.5 grams fat
Per serving (sugar free): 80 calories, 1.5 grams fat

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Excerpted from Sweet & Skinny by Marisa Churchill Copyright © 2011 by Marisa Churchill Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission from the publisher.