Looking for an easy desire to put on the table which doesn’t require much stovetop or cooktop time? Well, here you go. In fact, if you heat the water in the microwave, you needn’t touch the stove or oven. This recipe is handy year-round, but especially so in the warm weather of summer.
2 hours, 20 minutes
1 carton (8
ounces) fat-free whipped topping
1 purchased or prepared graham cracker crust
1/4 cup boiling water
2 cartons (6 ounces each) Key lime yogurt
(0.3 ounces) sugar-free lime gelatin
In a large bowl, combine the gelatin and boiling water to gelatin.
Stir gelatin about two minutes until gelatin is completely dissolved.
With the hot weather of summer and early fall and icebox pie
is always a nice way to put dessert. When
strawberries are in bountiful, this strawberry icebox pie is an easy way to put
some fruit on the table, which will be appreciated by all.
You need to finish with two cups of filling.
Making your own whipped cream and pie crust at home is an excellent way to add variety to this pie.
However, in a pinch for time or simply for convenience, store-bought whipped cream and pie crust work just fine.
This recipe uses a 0.60-ounce package sugar-free strawberry flavored gelatin, which makes it a little firmer. However, a 0.30-ounce package can be used, and regular sweetened gelatin works equally well.
Measure, cover, and let the yogurt warm to about room temperature.
Bloom your gelatin by putting spreading both packets evenly over the cold water and letting the gelatin soften. I usually do this in the mixing bowl where I intend to dissolve the gelatin with hot water.
Heat the remaining water. To speed up preparation and reduce the supervision required, I usually heat my water in the microwave in a large microwave-safe glass measuring cup.
Combine the boiling water with the bloomed gelatin and stir until completely dissolved.
Set aside the dissolved gelatin let the gelatin to cool down to warm room temperature; about 30 minutes. Do not refrigerate the gelatin or the gelatin may set; especially, you get distracted by life for a few more minutes than planned.
When the gelatin mixture cold to room temperature, whisk in the yogurt until evenly combined.
Divide the mixture into serving contains or an appropriately sized serving dish if serving the gelatin family-style.
Refrigerate the gelatin until set, about 3 hours or more.
When serving, If desired, garnish with whipping cream and a slice of lime.
gelatin is best served cold.
Makes 11-12 half-cup servings
For richer gelatin replace yogurt with 3/4 cup (180 ml) plain, full-fat or Greek yogurt and 3/4 cup (180 ml) heavy cream, mixed together.
You make this work with any flavor gelatin, which your family likes, but you may also want to change the garnish, as well.
We make our own yogurt and the way I make yogurt, the yogurt is nearly as thick as Greek yogurt.
If you want to skip the unflavored gelatin, then reduce the hot water from 3 ½ cups to 2 ¾ cups and you should be fine. I use the because I want the full batch and the unflavored gelatin also adds a measure of safety, ensuring the gelatin will set and be firm.
It is important to let the dissolved gelatin cool, so don’t run it. If the gelatin is too heat it will kill the living yogurt culture, which gives this dessert some health benefits.
We always leave plenty of space at the top of the dish to have room for lots of whipped cream.
This recipe has been in our family a long time it was given to us by an aunt when we lived in Panama on 81 and who knows how long she’d had it before she passed it on to us. It has been a family favorite and it’s easy to make. Originally described as a cheese putting in the recipe in Spanish, we have been making it before we understood it to be Panna Cotta. But I’ll be honest most times we don’t bother with putting it Panna Cotta Form. Usually, we just put it in a big dish and scoop it out with the big spoon to serve to serve or put it in individual serving size drinking glasses.
While the common way to serve Panna Cotta is to make the base and pour a syrup or a fruit topping on it, this recipe incorporates the peaches into the body of the Panna Cotta and therefore no sauce is required.
This is an interesting approach to a panna cotta in that it uses both milk and cream cheese, so, if you wanted to, I suppose, you could put this on the crust and turn it into an icebox cheesecake.
Peach Panna Cotta Ingredients
two packets of unflavored gelatin (Knox) (5 teaspoons/ 15g)
one can of evaporated milk (12 fl. oz. / 354 mL)
One 8 package of cream cheese (8 oz/ 226.80g)
1 cup of sugar (8 oz. / 600g)
1 can of sliced peaches in syrup (15.25 oz. / 432g)
Peach Panna Cotta Preparation Directions
Remove peach slices from syrup and ser syrup aside for later use
Cut peach slices into smaller chunks
Blend milk and cream cheese
Add sugar to milk mixture and blend again
Sprinkling the gelatin evenly over ½ cup of cool water and let set until the gelatin swells and softens
Heat up the syrup (do not boil)
Stir Gelatin slowly into the hot syrup
Pour syrup and Gelatin mix to milk mix in blender and blend again.
Pour mix in to the dish, ramakins, or glasses of choice
Add Peaches distributed even across the milk mixer
The Panna Cotta is an elegant super simple dessert to prepare, made with flavored milk and set with gelatin.
A variety of cream and milk types can be used to create a Panna Cotta which may include whole milk, skim milk, condensed milk, evaporated milk or even in some cases a combination of milk and yogurt or cheese, such as, cream cheese, ricotta cheese, or cottage cheese.
Traditionally, the flavored Panna Cotta serves as a base and is decorated in flavored with additional toppings, sauces, fruits, and berries.
Most frequently seen in restaurant settings, Panna Cotta’s are a very simple and fashionable dish to serve at home and every cook should learn to make it.