Greek Yogurt Panna Cotta With Watermelon Raspberry Sauce

Serves 6. Recipe is from the National Watermelon Promotion Board: This delicate, smooth cream is almost fat free and has a third of the calories of the original version.

For the panna cotta:

3 tbls. water

21/2 tsps. unflavored gelatin

1 cup fat-free half-and-half

4 tbls. sugar or Splenda

1 cup low-fat buttermilk

6 ozs. fat-free plain Greek yogurt

1 tbl. grated orange rind

2 tsps. vanilla extract

1?8 tsp. salt

Cooking spray

For the sauce:

3 tbls. sugar

1 tbl. cornstarch

Salt to taste

1?8 tsp. cardamom spice

1 cup seedless watermelon purée

1?3 cup frozen or fresh raspberries

1 tbl. lemon juice

1. Sprinkle gelatin over water in a small bowl. Stir and let stand for 5 minutes.

2. Combine half-and-half and sugar in a medium saucepan. Warm over medium heat until it simmers. Remove from heat, add gelatin mixture and stir until the gelatin is dissolved and the mixture is smooth. Set aside and cool, about 45 minutes.

3. Stir buttermilk, yogurt, grated orange rind, vanilla and salt into the cream mixture.

4. Spray 6 custard cups or ramekins with cooking spray and pour in the custard. Refrigerate for at least 3 hours until panna cotta sets.

5. Run a thin knife around the edges and set each ramekin in hot water for 1 minute to loosen the gel. Place a plate on top of each ramekin and invert to allow the panna cotta to settle onto the plate.

6. Make the sauce by combining the sugar, cornstarch, salt and cardamom into a small saucepan. Whisk to combine. Add watermelon purée, raspberries and lemon juice. Stir to combine. Heat over medium heat, whisking until thick. Do not boil. Remove from heat and let cool. Pass liquefied berries through a fine sieve to remove seeds. Pour sauce over panna cotta and serve.