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


Recipe Summary

10 mins
8 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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: 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

1 cup
127 calories; protein 4.6g; carbohydrates 22.9g; dietary fiber 1.4g; sugars 16g; fat 1.9g; saturated fat 1g; cholesterol 6.1mg; vitamin a iu 60.7IU; vitamin c 43.2mg; folate 22.5mcg; calcium 128.7mg; iron 0.3mg; magnesium 29.1mg; potassium 363.3mg; sodium 177.6mg.

1 other carbohydrate, 1/2 fruit