Panna Cotta with Fresh Berries and Red
Makes 8 servings
Ingredients:
- 1 pint strawberries, hulled and diced
- 1/2 pint blueberries
- 1/2 pint blackberries, halved
- 1/2 pint raspberries
- 1/2 cup plus 2/3 cup sugar
- 1 package powdered gelatin
- 1 pint nonfat half-and-half
- 2 vanilla beans (or 2 tsp vanilla extract)
- 1 1/2 cups low fat milk
- 1/2 cup whipped cream
- Mint sprigs
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Divide each berry portion in half. In a small saucepan, stir together half the berries, 1/2 cup sugar, and 2 cups water. On a medium-low flame, reduce to a thick consistency, about 1 hour. Strain and chill. Dissolve gelatin in 2 tbsp warm water for 3 to 5 minutes, stirring; set aside. In a medium saucepan, combine half-and-half and 2/3 cup sugar. Cut vanilla beans in half; using a paring knife, scrape seeds from inside beans into saucepan; add beans. Slowly bring mixture to a boil. Whisk in milk and gelatin; strain beans and extra gelatin. Cool slightly; pour into 8 glasses; chill until set, about 8 hours. Top with 2 or 3 tbsp berry juice, remaining berries, whipped cream, and a sprig of mint.
This recipe is a good source of calcium and vitamins from the berries. This is bound to be a favorite with the children because of the presentation and flavor!
* Recipe courtesy of SELF
Rice Pudding with Dried Cherries and Vanilla
Makes 6 servings
Ingredients:
- 1/3 cup dried tart cherries
- 4 1/2 cups low-fat (1%) milk
- 2/3 cup long-grain white rice
- 1/3 cup sugar
- 1 3 x1-inch orange peel strip (orange part only)
- Generous pinch of salt
- 1 1/2 teaspoons vanilla extract
- Additional low-fat (1%) milk (optional)
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Place cherries in small bowl. Cover with hot water. Let stand 15 minutes. Drain.
Combine milk, rice, sugar, orange peel and salt in heavy medium saucepan. Bring to simmer over medium heat, stirring often. Reduce heat to medium-low; simmer gently uncovered until rice is very tender and pudding is creamy, stirring occasionally, about 30 minutes. Mix in cherries and vanilla. Divide among 6 custard cups. Cool. (Can be made 6 hours ahead. Cover; chill.) Serve chilled or at room temperature, passing additional milk to stir into pudding, if desired.
This recipe spruces up the regular rice pudding. Instead of cherries, you can use any dried tart fruit, such as strawberries.
* Recipe courtesy of Bon Appétit
Homemade Yogurt
Ingredients:
1 cup half and half
1 tablespoon plain yogurt
1 quart milk
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Combine milk and half and half in a saucepan. Bring to a boil over low heat. Remove from heat and transfer to a clean bowl. Set aside to cool to 115 degrees F. Add yogurt and vigorously whisk.
Cover bowl with plastic, then wrap well with heavy towels or a blanket. Set aside in a warm place for 6 to 8 hours, or longer according to taste. The longer yogurt sits, the more acidic it will become. Store in sealed containers in refrigerator.
For a low fat version, use skim milk and low fat yogurt and half and half. For a thicker consistency, use regular. The reason why I included this recipe is because I know many of the children love to eat yogurt, and I thought that making something they are used to purchasing at the store is a great experimental and explorative project for the children to enjoy. For a sweet tooth, add some fresh vanilla beans to the culturing process.
* Recipe courtesy of Food Network
