DESSERT

LIGHT ORANGE PANNA COTTA WITH FRESH RASPBERRIES

• 1 (12-ounce) can evaporated milk

•  ¼ cup sugar

• 1 teaspoon finely grated orange zest

• 1 ¼ teaspoons unflavored gelatin

• 1 tablespoon orange-flavored liqueur, such as Cointreau or Grand Marnier

•  ½ pint raspberries

Whisk milk, sugar, orange zest and gelatin in a small saucepan until gelatin softens and sugar dissolves. Bring milk mixture to a simmer. Remove from heat and stir in liqueur. Pour a scant ½ cup into each of 4 (6-ounce) custard cups. Refrigerate until set, about 2 hours. (Panna cotta can be covered with plastic wrap and refrigerated for up to 5 days.)

To serve, run a thin-bladed knife around inside edge of custard cup. Turn out each panna cotta onto a small dessert plate, garnish with raspberries and serve. Makes 4 servings.

Per serving: 160 calories (28.6 percent from fat), 5 g fat, 25 mg cholesterol, 6 g protein, 23 g carbohydrate, 18 g sugar, 0 dietary fiber, 85 mg sodium.

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