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Banana Pumpkin Panna Cotta

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Total Time (Hours)
4.5
Difficulty
2
Servings
8
Ingredients
8
Total Prep Time: 20 minutes
Calories Per Serving: 140
Nutrients

Nutrition Facts

Serving Size 267g

Amount per serving
Calories 140 Calories from fat: 35
% Daily Value*
Fat 4 g 6 %
Saturated 3 g 15 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 15 mg 1 %
Potassium 390 mg 11 %
Carbohydrate 25 g 8 %
Fiber 5 g 20 %
Sugars 13 g
Protein 2 g
Vitamin A 170 %
Vitamin C 40 %
Calcium 4 %
Iron 6 %
Vitamin B6 10 %
Magnesium 10 %
Manganese 35 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 3 teaspoons unflavored gelatin 
  • 1/3 cup cold water 
  • 3-1/2 ripe DOLE® Bananas, divided 
  • 1 can (13.5 oz.) lite coconut milk 
  • 1 cup pumpkin puree 
  • 2 tablespoons maple syrup 
  • 1/2 teaspoon pumpkin pie spice 
  • 3 cups assorted DOLE Strawberries, Blackberries and Raspberries

Directions

  1. Sprinkle gelatin over water, in small bowl and set aside for 5 minutes to soften.
  2. Break 3 bananas into several pieces and combine with coconut milk in food processor or blender. Cover; blend until smooth. Add pumpkin puree, maple syrup and pumpkin pie spice and combine. Transfer mixture to a saucepan and heat, but do not boil.
  3. Stir 1/2 cup hot banana mixture into gelatin, until completely dissolves. Pour mixture into saucepan and whisk until thoroughly blended.
  4. Divide banana mixture evenly between 8 serving glasses (about 1/2 cup). Refrigerate for 4 hours or overnight.
  5. Serve with assorted berries and remaining banana slices.

Tip for unmolding: If you choose to unmold the panna cotta, lightly spray 6-ounce ramekins or cups with cooking spray. Gently wipe the spray around the inside of the ramekin. Fill the cups with approximately 1/2 cup banana pumpkin mixture and refrigerate overnight. The longer you refrigerate panna cottas, the firmer they become!

To unmold, run the tip of the knife between the side of the cup and panna cotta.  Flip the cup over and let the panna cotta slip onto the serving plate.  Garnish with berries before serving. 

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Banana Pumpkin Panna Cotta Prep Time:20 minutes Cook time:4.5 Hours Serves: 8
Nutrition facts: 140 Calories, 4 grams fat
Ingredients: 3 teaspoons unflavored gelatin , 1/3 cup cold water , 3-1/2 ripe DOLE® Bananas, divided , 1 can (13.5 oz.) lite coconut milk , 1 cup pumpkin puree , 2 tablespoons maple syrup , 1/2 teaspoon pumpkin pie spice , 3 cups assorted DOLE Strawberries, Blackberries and Raspberries, Directions:Sprinkle gelatin over water, in small bowl and set aside for 5 minutes to soften.Break 3 bananas into several pieces and combine with coconut milk in food processor or blender. Cover; blend until smooth. Add pumpkin puree, maple syrup and pumpkin pie spice and combine. Transfer mixture to a saucepan and heat, but do not boil.Stir 1/2 cup hot banana mixture into gelatin, until completely dissolves. Pour mixture into saucepan and whisk until thoroughly blended.Divide banana mixture evenly between 8 serving glasses (about 1/2 cup). Refrigerate for 4 hours or overnight.Serve with assorted berries and remaining banana slices.Tip for unmolding: If you choose to unmold the panna cotta, lightly spray 6-ounce ramekins or cups with cooking spray. Gently wipe the spray around the inside of the ramekin. Fill the cups with approximately 1/2 cup banana pumpkin mixture and refrigerate overnight. The longer you refrigerate panna cottas, the firmer they become!

To unmold, run the tip of the knife between the side of the cup and panna cotta.  Flip the cup over and let the panna cotta slip onto the serving plate.  Garnish with berries before serving.