Not everyone is a fan of panna cotta.
It’s a dessert that wiggles more than a Kardashian sister.
But I am a fan of key lime pie.
This dessert combines the best elements of traditional key lime pie but in a lighter way.
It’s low fat.
So you can wiggle out of any tight outfit you want.
Like a Kardashian sister.
- ½ cup half-and-half
- ½ cup low-fat sweetened condensed milk
- 2 tablespoons grated Key lime rind
- ¼ teaspoon salt, divided
- 1 cup 2% reduced-fat milk, divided
- 1¼ teaspoons unflavored gelatin
- 4 tablespoons Key lime juice, divided
- Cooking spray
- 1½ tablespoons honey
- 1 teaspoon unsalted butter
- 1 package crushed salted pretzels
- Combine first 3 ingredients and ⅛ teaspoon salt in a small saucepan; bring to a boil. Remove pan from heat; cover and let stand for 30 minutes.
- Place ¼ cup 2% milk in a medium bowl. Sprinkle gelatin over milk; let stand 10 minutes.
- Return pan to medium-high heat; bring to a simmer. Add hot milk mixture to gelatin mixture, stirring until gelatin dissolves. Add remaining ¾ cup 2% milk. Strain mixture through a fine sieve into a medium bowl; discard solids. Stir in 1 tablespoon Key lime juice. Divide mixture evenly among 4 (4-ounce) ramekins or custard cups lightly coated with cooking spray. Cover with plastic wrap, and refrigerate overnight.
- Combine remaining 1 tablespoon juice and honey.
- Melt butter in a small skillet over medium heat. Add pretzel crumbs and remaining ⅛ teaspoon salt. Cook 1 minute or until lightly toasted, stirring constantly. Cool completely. To serve, loosen edges of panna cotta with a knife or rubber spatula. Invert ramekins onto dessert plates. Drizzle each with about 2 teaspoons honey mixture, and top with about 2 teaspoons salted pretzel crumbs.