4gNET CARBSVanilla Panna Cotta with Berries
Creamy, wobbly vanilla panna cotta set in ramekins and topped with fresh raspberries and blackberries.
Ingredients
Panna cotta
- 3 tablespoons cold water
- 1 packet (2 1/4 teaspoons) unflavored gelatin
- 2 cups heavy cream
- 1/2 cup unsweetened almond milk
- 1/3 cup powdered monk fruit sweetener
- 2 teaspoons vanilla extract
- Pinch of salt
Topping
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
Directions
- Pour the cold water into a small bowl, sprinkle the gelatin evenly over it and let it bloom 5 minutes.
- Warm the cream, almond milk, sweetener and salt in a saucepan over medium heat, stirring, until steaming and the sweetener dissolves. Do not let it boil.
- Remove from the heat. Add the bloomed gelatin and whisk 1 minute until fully melted. Stir in the vanilla.
- Pour into 6 lightly greased 4-ounce ramekins or small glasses.
- Cool 15 minutes, then cover and refrigerate at least 4 hours, until set with a gentle jiggle.
- Serve in the glasses, or run a thin knife around each ramekin, dip the bottom in hot water for 10 seconds and turn out onto a plate. Top with the berries.
Nutrition per serving (1 ramekin (about 1/2 cup))
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 6.7g.
Know your label
CDC says to eat whole fruits instead of drinking juice, because juice delivers a lot of sugar at once and leaves the fiber behind.
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Contains
dairy, tree nuts
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Inspired by Joy Filled Eats. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/vanilla-panna-cotta-with-berries/