Weight Watchers Lime Panna Cotta

Weight Watchers Panna Cotta | Pinky's PantryMy family loves creamy, rich Panna Cotta, but let’s face it – it’s not exactly the lowest calorie dessert out there. However, I do have the Weight Watchers PointsPlus Cookbook sitting on my bookshelf, and browsing through it I was more than pleased to discover that it contained a recipe for a low-fat Panna Cotta! I decided to give it a try and was pleasantly surprised. Of course, there’s nothing like the flavor of a full-cream Panna Cotta, but when you’re trying to cut down on the calories, this really was a good substitute.


  • 1-1/2 tsp. unflavored gelatin
  • 1 cup fat-free half-and-half
  • 1/3 cup plus 1 tbsp. sugar
  • 1 tsp. grated lime zest
  • pinch salt
  • 3/4 cup low-fat buttermilk
  • 1/2 tsp. vanilla extract
  • 1 cup fresh raspberries
  • 1/3 cup fresh blueberries
  • 1 tbsp. water
  1. Spray four 6-oz. custard cups or ramekins with nonstick spray.
  2. Sprinkle gelatin over 1/2 cup of the half-and-half in small bowl. Let stand until gelatin softens, about 5 minutes.
  3. Meanwhile, combine remaining 1/2 cup half-and-half, 1/3 cup of the sugar, the lime zest, and salt in medium saucepan and set over medium heat. Cook, whisking, until sugar is dissolved, about 2 minutes. Increase heat to medium-high, bring just to boil, and remove saucepan from heat. Whisk in gelatin mixture, cover, and let stand 10 minutes. Pour through fine sieve set over medium bowl.
  4. Whisk buttermilk and vanilla into strained mixture. Divide mixture evenly among prepared custard cups. Refrigerate until thoroughly chilled and set, at least 4 hours or up to 1 day.
  5. To make sauce, combine 1/2 cup of the raspberries, the blueberries, remaining 1 tablespoon sugar, and the water in small saucepan over medium-high heat. Bring to boil and cook, stirring often, until blueberries pop and sauce begins to thicken, about 2 minutes. Remove from heat and stir in remaining 1/2 cup raspberries. Cover and refrigerate until ready to use.
  6. To serve, run thin-bladed knife around edge of each custard cup; then dip cups into bowl of hot water, holding them there about 15 seconds. Immediately invert cups onto plate. Top each with 2 tablespoons of the sauce.

ONE SERVING (1 custard with 2 tablespoons sauce) = 4 POINTS

NOTE:  I followed the Panna Cotta recipe as is, but I didn’t have any raspberries or blueberries so instead of making the Berry Sauce, I made an Apricot Sauce to go with it by first draining a can of Lite Apricot Halves, and then pureeing the fruit with an immersion blender. Stir in a little squeeze of lemon juice and you’re good to go. If you want it sweeter, just add some Splenda to taste.


Halibut Skewers with Chili-Lime Sauce

Grilled Mahi Mahi Skewers | Pinky's Pantry
Every other summer, we all load up the car and drive to Sunriver, Oregon for a family vacation. My brother-in-law’s family lives out in Yakima, Washington so they drive down to meet us and we spend a week together in Sunriver, hiking, biking, canoeing, horseback riding, and generally having a good time in the summer sunshine.

While we’re there, we take turns fixing the meals for everyone. It was during one of these vacations that my brother and sister-in-law made these fish kebabs for dinner and since then, I’ve been making them at home. They make a healthy and delicious meal, with the added bonus of being easy to prepare. When you have lots of teenage help (or in their minds – slave labor), assembling the skewers takes hardly any time at all. Throw in a hubby to do the grilling and you can pretty much kick back and relax till it’s time to eat!


Chili-Lime Sauce:

  • 1/2 cup fresh lime juice
  • 2 tbsp. olive oil
  • 2 tbsp. sugar
  • 3 tbsp. chopped fresh cilantro
  • 1-1/2 tsp. minced serrano chilies
  1. Whisk lime juice, olive oil, sugar, cilantro and chilies in a small bowl until sugar is completely dissolved.
  2. Let sauce stand 1 hour at room temperature to allow flavors to blend, then season to taste with salt and pepper.
  3. Sauce can be made 8 hours ahead. Cover and refrigerate. Bring sauce to room temperature before using.

Halibut Skewers:

  • 1-1/2 lbs. halibut fillets, cut in cubes
  • 1 large red bell pepper, cut in cubes
  • 6 green onions, cut in 1-inch lengths

(You want about 30 pieces of fish, 30 bell pepper and 30 onion pieces)

  1. Heat grill to medium-high heat.
  2. Alternate skewering fish, bell pepper and onion pieces onto 6 skewers.
  3. Sprinkle with salt and pepper.
  4. Drizzle kebabs with a little olive oil to prevent sticking to the grill.
  5. Grill until fish is opaque in center and singed in places, turning kebabs occasionally, about 6 minutes.
  6. Transfer kebabs to platter and serve.
  7. Pass chili-lime sauce around in a separate bowl.

NOTE:  You can use any firm-fleshed fish for this recipe. I actually used Mahi-Mahi in the skewers pictured.