Key Lime Panna Cotta with Salted Pretzel Topping


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.

Key Lime Panna Cotta with Salted Pretzel Topping

  • 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
  1. Preparation
  2. 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.
  3. Place ¼ cup 2% milk in a medium bowl. Sprinkle gelatin over milk; let stand 10 minutes.
  4. 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.
  5. Combine remaining 1 tablespoon juice and honey.
  6. 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.



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