Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: combine cream and milk in medium saucepan over low heat. add the contents of the panna cotta sachets. cook and stir for 2-3 minutes or until mixture comes to the boil. remove from heat. cover surface of custard directly with baking paper. let cool for 30 minutes. meanwhile, process the biscuits to make fine crumbs. using an electric mixer, beat cream cheese in a medium bowl until creamy. gradually beat in cooled custard until combined. spoon biscuit crumbs into base of 4 x 1 1/2-cup serving glasses. place on tray. cover with plastic food wrap. chill 3 hours or until set. to serve, top with berries and drizzle with berry sauce from sachets.

Target recipe: beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. beat in flour, lemon rind and vanilla. beat egg whites with 1/2 cup sugar. fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. turn off heat and allow to cool in oven with door closed. freezes well. dust with powdered sugar when served.