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Panna Cotta question

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Panna Cotta question

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jessica | | Jan 8, 2007 02:30 PM

does panna cotta always have to be made with cream? besides honoring the original name of the dessert "cooked cream" what is the reason it cannot be made into a lower-fat version, perhaps just with whole or 2% milk--I made some this weekend with full fat yogurt and heavy cream and while delicious, seemed a bit excessive.

Does anyone have some good variations for a lower fat panna cotta?
thanks!

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