Buttermilk Panna Cotta – 1 1/4 oz packet unflavored gelatin, 2 cups low-fat buttermilk, 2/3 cup sugar, 1 1/2 cups fat free half-and-half
Raspberry Sauce – 1 12 oz package unsweetened raspberries with juice, thawed, 3 tbsp sugar
Make Panna cotta: in a bowl sprinkle gelatin over 1 cup buttermilk; let rest 5 mins. Whisk sugar and half-and-half in a saucepan over medium heat to dissolve sugar. When mixture begin to bubble at edges, pour over buttermilk mixture and whisk to combine and dissolve gelatin. Stir in remaining buttermilk. Strain mixture through a fine mesh sieve and divide evenly among 6 ramekins. Refrigerate until set, at least 6 hours or overnight. Make sauce: blend raspberries with juice and sugar in a food processor until smooth. Strain and discard solids.