How can it happen that a dessert whose primary ingredient is cream . . . can also be low calorie?   I'm not sure who determines what the the magic threshold is that determines what qualifies as a low calorie dessert? For me, it's anything under 300 calories.  This recipe comes in at a mere 297 per serving.  It's rich, creamy and feels oh, so indulgent!  Equally exciting is the myriad of flavors you can create. I was creating this month's version for the finale to Easter dinner, so I chose to give it a bright, spring flavor . . . LEMON!  I added nearly two tablespoons zested lemon rind to the hot, creamy goodness and let the heat pull the lemon essence out.  To make it extra special for the holiday, I added a blackberry sauce just before I served it.

This dessert is easily made in advance and stored in the fridge.  You can also cut the recipe in half to create a week's worth of personal desserts!

Recipe:

• 3 cups heavy cream
• 2 cups whole milk
• 1 cup low fat milk
• 1 cup sugar
• 3 packets unflavored gelatin (6 teaspoons)
• 2 TBSP lemon zest

Add cream and milks to a heavy saucepan over medium heat.  Pour gelatin packets over milk and stir to mix.  Don't worry about clumping, it will dissolve as it warms.  Gently stir until dissolved.  Add sugar and lemon zest and stir to melt.  Allow mixture to heat just until you see some steam lifting off the surface.  Remove from heat.  Pour into individual small bowls or ramekins in 12 equal portions.  Put in the refrigerator.  The panna cotta will set as it cools over several hours.  If desired, invert onto plate for serving.