Rocco DiSpirito on Cooking an Italian Feast and the Secret to Yummy (and Healthy) Dessert

(Courtesy of Rocco DiSpirito)

The lip-smacking Italian custard made from cooked cream is prepared until thick and soft, but according to DiSpirito, it’s also “exactly how your belly will look if you made a habit out of eating it!” His take is served with gelatin, which helps mimic the texture of cream, along with natural sweeteners and filling Greek yogurt. “This softly-set and creamy pudding is so silky smooth that it will slip down beautifully at the end of your meal,” he states. “It’s perfectly served with fresh berries or other seasonal fruits.” Ingredients 1/4 cup heavy cream 1-3/4 teaspoons powdered unflavored gelatin 1/4 cup skim milk 1 vanilla bean, split lengthwise 3 packets stevia, such as Stevia in The Raw 3 tablespoons raw agave nectar 1-1/2 cups fat-free Greek yogurt, such as Fage Total 0% Olive oil cooking spray 4 tablespoons sugar-free caramel syrup, such as Smucker’s Preparation Place the cream in a small bowl and sprinkle the gelatin over the top. Pour the milk into a small saucepan. Scrape the seeds from the vanilla bean with the tip of a small knife, landing them directly in the pan. Place over medium heat and bring to a simmer, then turn off the heat. Add the cream and gelatin mixture, the stevia and the agave nectar, and whisk until everything is dissolved. Whisk in the yogurt but do not aerate — it will sacrifice the texture and stability of the dessert. Coat the inside of four 6-ounce plastic molds (DiSpirito likes to use cleaned-out individual yogurt containers) with one second of cooking spray each. Divide the cream and yogurt mixture among the molds and place them in the freezer for 5 minutes to start to set. Remove the molds from the freezer and transfer them to the refrigerator to finish setting, about 20 minutes. Invert each mold onto a small plate. Poke a tiny hole in the top of each mold and lift it off the panna cotta. Pour 1 tablespoon of caramel sauce on and around each panna cotta. (From "Eat This! Italian")

Eating cheesecake on a diet? It’s possible, as long as you make a few minor tweaks to your dish. “Traditionally, it is usually made from whole milk ricotta and cream cheese with a little whole milk mascarpone thrown in for added richness,” he says. Instead, cut down on the excess calories by using ripe figs, fat-free ricotta and Greek yogurt for a light, fluffy finish bursting with fresh flavors. Ingredients 6 large fresh figs, stems removed and cut into quarters 2 tablespoons Marsala wine 1/2 cup liquid substitute 2 tablespoons plus 1 teaspoon tapioca starch 4 cups fat-free ricotta 1/2 cup fat-free Greek yogurt, such as Fage Total 0% 6 tablespoons raw agave nectar 2 packets stevia, such as Stevia In The Raw 2 teaspoon vanilla extract 1 lemon, zested Olive oil cooking spray Preparation Preheat the oven to 350 degrees F. Combine the figs and Marsala in a small bowl and set aside at room temperature until the cake is ready. Whisk the egg substitute with the tapioca starch in a large bowl until fully incorporated. Add the ricotta, yogurt, agave nectar, stevia, vanilla, and lemon zest. Whisk together until the ingredients are fully mixed. Coat a non-stick 9-inch cake pan with 4 seconds of cooking spray and place the pan in a baking dish — one that's a little larger than the pan. Pour hot water in the baking dish until it reaches halfway up the sides of the cake pan. Place in the oven and bake until the cheesecake is cooked through and set, about 60 minutes. Remove the cake pan from the water bath and cool completely on a wire rack. Cover and refrigerate until fully chilled. To serve, remove the cheesecake from the pan and carefully cut into 10 slices. Place on serving plates and spoon the figs alongside, topping them with any Marsala remaining in the bowl. (From "Eat This! Italian")