CHICAGO (WLS) -- Whether you're grilling out or planning a picnic, cool desserts are a part of summer.
Pastry Chef Andy Chlebana, who also teaches at Joliet Junior College, stopped by the ABC7 studios to show how to make a delicious and healthy option for any summer occasion.
Joliet Junior College Culinary Arts Farm to Fork Market Dinner
Sept. 26, 3:30-7:30 p.m.
1215 Houbolt Road, Joliet, Ill.
$75
To register: 815-280-2255
Recipe:
Low Fat Summer Dessert in a jar
Pickling Liquid Ingredients:
3 oz. water
1.7 oz. sugar
2 oz. rice wine vinegar
0.5 oz. lemon juice
1 oz. orange juice
0.5 oz. lime juice
1 each star anise
Pinch fresh ginger
Diced cantaloupe
Method
1. Combine all ingredients add melon while still warm, refrigerate for 2 hours
Panna Cotta ingredients:
2 each star anise - steeped only
7.5 oz. unsweetened almond milk
0.2 oz. powder gelatin
2/3 oz. water (for blooming gelatin)
2 oz. honey
7 oz. 0 percent fat Greek yogurt
Method
1. Steep star anise in almond milk for 15 minutes, strain when done
2. Bloom gelatin in water
3. Combine almond milk, honey and bloomed gelatin - heat to dissolve
4. Add honey using and immersion blender, pour into jar
Other ingredients:
1 box angel food cake
Diced watermelon
Diced honey dew melon
Preparation:
1. Prepare pickled cantaloupe
2. Prepare one box of angel food cake
3. Prepare Panna Cotta, fill jars and refrigerate for 4 hours
4. After angel food cake has cooled, cut into small cubes
5. Drain cantaloupe
6. Place melons (pickled and fresh) on top of panna cotta
7. Add some angel food cubes
8. Seal jar, arrive at your picnic, open, and enjoy!