Vanilla Bean Panna Cotta with Strawberries

Vanilla Bean Panna Cotta with Strawberries

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From: Diabetic Living Magazine

This creamy Italian dessert is flavored with vanilla bean and topped with fresh strawberries. Feel free to mix it up and substitute blueberries or raspberries, or a combination of all three!

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • ¼ of a vanilla bean or ½ teaspoon vanilla (see Tip)
  • 1 cup fat-free half-and-half
  • 2 teaspoons sugar or sugar substitute equivalent to 2 teaspoons sugar (see Tip)
  • 1 tablespoon champagne vinegar or white balsamic vinegar
  • 1 teaspoon sugar or sugar substitute equivalent to 1 teaspoon sugar (see Tip)
  • 1 cup fresh strawberries, hulled and halved
  • Whole strawberries (optional)

Preparation

  • Prep

  • Ready In

  1. For panna cotta, in a heatproof 2-cup glass measure, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Scrape vanilla beans from the pod into the measuring cup; add the pod. Place in a saucepan of simmering water. Cook and stir over medium heat until gelatin is dissolved. Remove from heat. Stir in half-and-half and the 2 teaspoons sugar; stir until sugar is dissolved. Let stand at room temperature for 30 minutes. Remove vanilla bean pod and stir mixture. Pour into two 6-ounce martini or champagne glasses or 6-ounce custard cups. Cover and chill for at least 8 hours or until firm.
  2. About 1 hour before serving, in a small bowl, combine vinegar and the 1 teaspoon sugar. Add halved strawberries, tossing to coat. Cover and chill, tossing strawberries occasionally. Drain strawberries before serving.
  3. To serve, spoon strawberries over panna cotta in glasses. If desired, top each dessert with a whole strawberry.
  • Tips: If using vanilla, add it with the half-and-half and omit the standing time.
  • If using a sugar substitute, we recommend Splenda® Granular, Equal® Spoonful or packets or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 2 teaspoons or 1 teaspoon sugar. Nutrition Per Serving with Substitute: same as below, except 105 cal., 17 g carb. Exchanges: ½ other carb. Carb Choices: 1.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 127 calories; 2 g fat(1 g sat); 1 g fiber; 23 g carbohydrates; 5 g protein; 22 mcg folate; 6 mg cholesterol; 16 g sugars; 0 g added sugars; 61 IU vitamin A; 43 mg vitamin C; 129 mg calcium; 0 mg iron; 178 mg sodium; 363 mg potassium
  • Nutrition Bonus: Vitamin C (72% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 other carbohydrate, ½ fruit

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