(WFRV) – The UW Green Bay Dietetic Interns have a great fall recipe that is packed with nutrients.
Pumpkin Panna Cotta
1 1/2 c Greek Yogurt
1 tbsp Maple Syrup
3/4 c Pumpkin Puree
1 tsp Cinnamon
1/4 tsp Nutmeg
1 package Gelatin
1/3 c Skim Milk
2 Medium Pears
1 1/2 tbsp Benecol
1/2 tsp Cinnamon
1 tbsp Honey
DIRECTIONS: Panna Cotta Base
Place the milk in a bowl and sprinkle the gelatin over it. Stir gently and leave for 5 minutes to soften.
Heat maple syrup and pumpkin puree over medium-low heat in a small saucepan, stirring often.
Remove from heat and whisk in the cinnamon and nutmeg.
Whisk in the gelatin mixture and greek yogurt until smooth.
Divide the mixture into 4 glasses.
Refrigerate for 3 hours, or until chilled.
Core then dice pears into small pieces.
In a frying pan, heat Benecol until sizzling.
Add the pears, honey and cinnamon then stir.
Cook over medium heat, stirring often until the pears are tender and golden brown in color.
Remove from the heat and serve over chilled panna cotta.