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! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

  • To serve, spoon strawberries over panna cotta in glasses. If desired, top each dessert with a whole strawberry.

Tips

Tips: If using vanilla, add it with the half-and-half and omit the standing time.

If using a sugar substitute, we recommend Splenda(R) Granular, Equal(R) Spoonful or packets or Sweet 'N Low(R) 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: 1/2 other carb. Carb Choices: 1.

Nutrition Facts

127 calories; 1.9 g total fat; 1 g saturated fat; 6 mg cholesterol; 178 mg sodium. 363 mg potassium; 22.9 g carbohydrates; 1.4 g fiber; 16 g sugar; 4.6 g protein; 61 IU vitamin a iu; 43 mg vitamin c; 22 mcg folate; 129 mg calcium; 29 mg magnesium;