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bright foods, healthy heart Coconut Panna Cotta


with Mango-Lime Coulis Serves 5 | Staff Favorite, Gluten Free


In this delicate dessert, coconut milk replaces dairy cream. Unlike animal-based long-chain saturated fats, coconut’s medium-chain fatty acids actually increase “good” HDL and lower “bad” LDL choles- terol; coconut is also anti-inflammatory, antiviral, and contains metabolism-boosting lauric acid. A sweet- tart mango sauce and ripe papaya slices offer anti- inflammatory vitamin C plus vibrant flavor and color.


1 (14-ounce) can coconut milk 1 tablespoon agar flakes (not powder) 1 (6-inch) vanilla bean pod 5 tablespoons honey, divided 1 cup plain Greek low-fat yogurt Zest and juice of 1 lime


1 ripe mango (8 ounces), peeled and cubed Fresh papaya slices, for garnish


1. Lightly but completely oil five ½-cup ramekins (or use cooking spray). Whisk coconut milk into a small saucepan; stir in agar flakes. Let rest for 10 minutes. 2. Split vanilla bean lengthwise and scrape seeds into coconut milk. Add vanilla pod, too. Bring to a full boil (entire surface, not just edges). Reduce heat and simmer, whisking constantly, until agar is mostly dissolved, about 10 minutes. Remove from heat and strain into a bowl, using a fine-mesh strainer; press lightly. Discard any solids. 3. Whisk 4 tablespoons honey into strained coconut milk. Add yogurt and a generous pinch of salt; whisk until smooth. Pour into prepared ramekins and chill, covered, at least 1½ hours. 4. In a blender, combine remaining 1 tablespoon honey, lime zest and juice, and mango; purée until smooth. 5. Run a knife around edge of ramekins. Invert onto serving plates. Spoon 2 tablespoons mango-lime coulis (sauce) over each. Garnish with papaya slices. Serve with remaining coulis on the side. PER SERVING: 296 cal, 10g fat (0g mono, 0g poly, 10g sat), 10g chol, 5g protein, 40g carb, 3g fiber, 4mg sodium


38 deliciousliving | february 2012


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