|By Karen Barnaby |
Makes 6 4-oz servings
Think of vanilla ice cream on the verge of melting. That's what panna cotta is like. Or crème brulee without the brulee. This creamy Italian dessert is perfect with fresh berries or with the Balsamic Strawberry concoction below.
The vanilla bean gives this dessert a wonderful flavour, but you can use 2 tsp. pure vanilla extract instead. The recipe can be easily halved or doubled and can be made the day before.
- 4 Tbsp. water
- 2 1/2 tsp. gelatin
- 3 cups whipping cream
- 1/2 cup Splenda
- 1/2 vanilla bean, slit lengthwise
Place the water in a small bowl and sprinkle the gelatin over the top. Let stand until softened.
Combine half of the cream and the vanilla bean in a pot. Bring to a boil, add the gelatin and remove from the heat. Stir until the gelatin dissolves. Remove the vanilla bean and scrape the seeds into the mixture with the tip of a small knife. Stir in the Splenda and the remaining cream.
Pour evenly into 6 4-5 oz ramekins. Place in the fridge and chill until set, approximately 2 hours. To serve, place the ramekins in hot water for 30 seconds. Run a knife around the inside of each and place a plate over the top. Turn upside down and vigorously shake the ramekin while holding the plate securely. The panna cotta will fall out onto the plate. Remove the ramekin and spoon the berries over the top. Serve immediately.
Total Carbohydrates: 57.6
Total Carbohydrates Minus Fiber: 57.6
Carbohydrates per Serving: 7.55
Carbohydrates per Serving minus Fiber: 7.55