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Orange Panacotta with Fresh Papaya

Featured in the Honolulu Star-Advertiser on August 8, 2012.



Orange Panacotta with Fresh Papaya

  • 1 cup low-fat milk, divided as noted below
  • 1 1/2 teaspoon gelatin
  • 1 ounce reduced-fat cream cheese
  • 2 tablespoons honey
  • 2 tablespoons frozen orange juice concentrate
  • 1 teaspoon vanilla
  • 2 large, ripe papayas, halved and seeded


In a small bowl, dissolve gelatin in 1/4 cup of milk for 5 minutes. In a small pot, bring remaining milk to a boil; add dissolved gelatin to boiling milk, stirring. Turn off heat, stir in cream cheese until melted. Pour mixture into a mixing bowl. Whisk in honey, orange juice, and vanilla. Pour 1/4 cup into each papaya half. Refrigerate until set, about 2 hours. Cover with plastic wrap and refrigerator overnight. Top with orange slices or seasonal fruit. Makes 4 servings.

Tip: Before filling, make sure papaya halves sit level, slicing the bottom to create a flat surface if necessary.

Approximate Nutrient Analysis per serving:
170 calories, 2.5 g fat, 1.5 g saturated fat, 10 mg cholesterol, 75 mg sodium, 34 g carbohydrate, 3 g fiber, 25 g sugar, 5 g protein


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