The only time when a little jiggle is good!
Greek Yogurt Panna Cotta
Adapted from Lucy Baker of Serious Eats
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
1 cup fat-free milk
1/3 cup splenda
1 cup Fat Free Greek yogurt
1 teaspoon Vanilla Extract
2 teaspoon Lemon Zest
In a small bowl, mix the gelatin with the water. Let stand for 5 minutes to soften it.
In a small saucepan, bring the milk to a simmer with the splenda and vanilla extract. Cook until Splenda is dissolved, about 1 minute. Remove from heat and stir in the softened gelatin until dissolved.
In a medium bowl, whisk yogurt until smooth.
Whisk the warm milk mixture into the yogurt
As you pour the panna cotta mixture into six (4-ounce) ramekins, pass it through a sieve to catch any clumps.
Chill 3-4 hours in fridge or overnight.
To serve: Fill a shallow bowl with hot water. Working one at a time, sit the base and sides of each ramekin in the water for a few seconds to melt and loosen just around the edge of each panna cotta. Remove from water. Place a plate over each ramekin, invert and allow the panna cotta to fall neatly onto the plate.
*If allowed, Garnish top with fruit or sugar free jam*
Macros!
22 g carb
28 g protein
0 g fat
1 1/2 teaspoons unflavored gelatin
1 tablespoon water
1 cup fat-free milk
1/3 cup splenda
1 cup Fat Free Greek yogurt
1 teaspoon Vanilla Extract
2 teaspoon Lemon Zest
In a small bowl, mix the gelatin with the water. Let stand for 5 minutes to soften it.
In a small saucepan, bring the milk to a simmer with the splenda and vanilla extract. Cook until Splenda is dissolved, about 1 minute. Remove from heat and stir in the softened gelatin until dissolved.
In a medium bowl, whisk yogurt until smooth.
Whisk the warm milk mixture into the yogurt
As you pour the panna cotta mixture into six (4-ounce) ramekins, pass it through a sieve to catch any clumps.
Chill 3-4 hours in fridge or overnight.
To serve: Fill a shallow bowl with hot water. Working one at a time, sit the base and sides of each ramekin in the water for a few seconds to melt and loosen just around the edge of each panna cotta. Remove from water. Place a plate over each ramekin, invert and allow the panna cotta to fall neatly onto the plate.
*If allowed, Garnish top with fruit or sugar free jam*
Macros!
22 g carb
28 g protein
0 g fat
This looks delicious and I'm going to try making it tonight! Please keep the recipes coming, especially the desserts :D I've sworn off sugar and it's been hard. Recipes like this keep me going.
ReplyDeleteAlso, if you want an amazing ice cream, just try freezing a banana and blending it with 2 tablespoons of skim milk. It's incredible, especially with walnuts sprinkled on top, mmm
I have a sweet tooth myself :)
ReplyDelete