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Panna Cotta
November 10, 2007

ABSOLUTELY DIVINE! I wanted mine to be completely fat-free though, so I substituted fat-free half & half for both the skim milk and the heavy cream used in this recipe. I made an additional tweak by substituting the Splenda for all the sugar called for. For flavor, I scraped the caviar out of a whole vanilla bean into the cooked cream portion and added 1/4 teaspoon of almond-vanilla powder to the milk-gelatin portion. Topped the desserts with fresh raspberries. It came out super creamy, flavorful and neither my boyfriend nor I missed the fat or calories at all!

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