You are sure to impress your guests by topping this diabetic-friendly panna cotta dessert recipe with the bold flavor combination of cranberry sauce and pistachios.

Diabetic Living Magazine
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Ingredients

Directions

  • Coat four 8-ounce ramekins with cooking spray and place in a shallow baking pan or on a tray. Scrape seeds from vanilla bean. In a medium saucepan combine vanilla bean seeds and pod and half-and-half. Sprinkle with gelatin (do not stir); let stand 5 minutes. Cook and stir over medium-low until gelatin is dissolved. Whisk in Greek yogurt, milk, sugar, water and salt; remove from heat. Remove and discard vanilla bean pod.

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  • Pour mixture into the prepared ramekins. Cover and chill 4 hours or until firm.

  • Meanwhile, for cranberry sauce, in a small saucepan combine cranberries, apple juice and 2 to 3 tablespoons sugar. Bring to boiling; reduce heat to medium. Cook, uncovered, 5 to 8 minutes or until slightly thick, stirring occasionally. Cool.

  • Unmold panna cotta onto a platter or dessert plates. Top with cranberry sauce and pistachios.

Tips

Tips: We do not recommend a sugar substitute for this recipe.

To unmold the panna cotta, loosen the edges from the sides of each ramekin with a sharp knife. Dip bottom of the ramekin into warm water for 5 to 10 seconds, then invert onto a platter or dessert plate and remove the ramekin.

Nutrition Facts

175 calories; 2.6 g total fat; 5 mg cholesterol; 156 mg sodium. 29.2 g carbohydrates; 10.5 g protein; Full Nutrition

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