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Tropical Panna Cotta Parfaits

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 by 7 people
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  • 1 1/4ounce package geletin (such as Knox)
  • 2 tablespoons  water
  • 1 cup  whole milk
  • 1/2 cup  sugar
  • 2 1/2 cups  low-fat buttermilk
  • 1 teaspoon  vanilla extract
  • 1 small pineapple, peeled, cored and chopped (2 cups)
  • 1 ripe mango, peeled, pitted and chopped (1 1/2 cups)
  • 1 large navel orange, segmented, membranes removed and chopped, juice reserved (1 cup)
  • 1/4 cup  pomegranate seeds


1. In a small bowl, sprinkle gelatin over water; let soften 8 to 10 minutes.

2. In a medium saucepan, combine milk and sugar. Bring to a simmer, reduce heat to low and cook, stirring constantly, until sugar is dissolved, about 4 minutes. Remove from heat and whisk in softened gelatin, buttermilk and vanilla extract. Strain through a fine-mesh sieve and divide among 12 small juice glasses or ramekins. Cover with plastic wrap and chill 3 hours or overnight.

3. In a large bowl, toss together pineapple, mango, orange and orange juice. Top each panna cotta with fruit mixture and pomegranate seeds.

Tropical Panna Cotta Parfaits
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