Chocolate Panna Cotta

Recipe adapted from “Everyday Food Light” from the kitchens of Martha Stewart Living.

• 1 1/2 teaspoons unflavored powdered gelatin
• 1 1/2 cups skim milk (or low fat)
• 3 tablespoons sugar
• 3 ounces semisweet chocolate, broken into pieces
• 3 ounces reduced fat cream cheese, room temperature
• Pinch of salt
• Reduced fat sour cream for topping (optional)

In small saucepan, sprinkle gelatin over 1/2 cup cold milk. Let soften about 5 minutes. Cook over low heat, stirring until gelatin has dissolved, about 3 minutes. Add sugar, stir until dissolved. Add remaining 1 cup milk; heat over low heat until warm (do not boil) about 2 minutes. Remove from heat.

Place chocolate in microwave-safe bowl, heat on high in 20-second increments, stirring between each until melted. Add cream cheese to chocolate, using a flexible spatula, stir until combined. Pour 1/4 gelatin mixture into chocolate mixture; stir until smooth. Gradually add remaining gelatin mixture, then salt and stir until smooth. Divide among four 6-ounce custard cups; refrigerate until firm, at least 2 hours or up to 2 days. Serve panna cotta with dollop of sour cream if desired. Serves 4.

Per serving (without garnish): 221 calories; 10 g fat (6 g saturated fat; 41 percent calories from fat); 28 g carbohydrates; 14 mg cholesterol; 143 mg sodium; 7 g protein; 1 g fiber.