Who says vanilla has to be boring? This light and airy panna cotta dessert has luscious flavor in every spoonful. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Coat four 8-ounce ramekins with cooking spray and place in a shallow baking pan. In a medium saucepan sprinkle gelatin over half-and-half (do not stir). Let stand 5 minutes. Cook and stir over medium-low heat until gelatin is dissolved. Stir in the next five ingredients (through salt). Cook and stir over medium heat just until heated through. Remove from heat.

  • Stir in white chocolate and vanilla until smooth. Pour mixture into prepared ramekins. Cover and chill 4 hours or until firm.

  • Using a sharp knife, loosen panna cotta from sides of ramekins; unmold onto dessert plates (see Tip). If desired, top with additional white chocolate.


Tips: If using a sugar substitute, we recommend Splenda(R) Sugar Blend. Follow package directions to use product amount equivalent to 3 tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 206 cal., 24 g carb. (23 g sugars). Exchanges: 1 Other Carb. Carb Choice: 1.5.

If the desserts don't unmold easily, immerse the bottom halves of the ramekins in warm water for 30 to 60 seconds.

Nutrition Facts

220 calories; 7.4 g total fat; 4.4 g saturated fat; 6 mg cholesterol; 155 mg sodium. 195 mg potassium; 29.2 g carbohydrates; 28 g sugar; 9.9 g protein; 159 IU vitamin a iu; 1 mg vitamin c; 4 mcg folate; 172 mg calcium; 10 mg magnesium;