Ingredients
1 c. low-fat milk
1/2 c. sugar
2 tsp. plain powdered gelatin
2 tbsp. cold water
c. fat-free sour cream
1 1/2 c. plain fat-free Greek yogurt
2 tbsp. fresh lime juice
1/4 tsp. pure vanilla extract
3 tbsp. water
3 tbsp. sugar
1 pineapple
1 pinch of salt
Preparation
Step 1Make the panna cotta: In a large saucepan, heat the milk with the sugar over low heat, stirring, until the sugar is dissolved. Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until softened, 3 minutes. Scrape the gelatin into the warm milk and let cool completely.Step 2In a medium bowl, whisk the sour cream with the yogurt, lime juice, and vanilla. Whisk in the milk and pour the panna cotta into 6 glasses. Refrigerate until set, 3 hours.Step 3Meanwhile, make the granita: In a saucepan, cook the water and sugar over moderate heat, stirring, just until the sugar is dissolved. Let cool completely.Step 4Cut three-fourths of the pineapple into chunks, transfer to a blender and puree; strain into the saucepan with the sugar syrup, pressing hard on the solids. Discard the pulp. Stir the salt into the pineapple puree and pour it into a 9-by-13-inch baking dish. Freeze for 30 minutes. Using a fork, stir the granita. Continue freezing, stirring every 30 minutes, until the granita is icy and fluffy, about 3 hours.Step 5Cut the remaining pineapple into thin slices. Fluff the granita with a fork and spoon it over the panna cottas. Garnish with the pineapple slices and serve right away.
