COCONUT PANNA COTTA

Coconut Panna Cotta

  Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis

Soft, delicate, silky, light - Panna Cotta is so easy, but it so impressive. I've flavored this with coconut milk and added a sparkling, deep purple sauce that puts it over the top!

Panna Cotta

1 1/4- ounce packet of powdered gelatin *add a scoop of unflavored or your favorite vanilla protein powder to give this a protein boost. adjust nutritional values accordingly.
2 cups, milk
1/2 cup plus 2 tablespoons Splenda
1/4 teaspoon, kosher salt
One 13.5-ounces can unsweetened LITE coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract

Sprinkle the gelatin over 1/4 cup of milk and set aside for 10 minutes. Combine the remaining 1 3/4 cups milk, the sugar, and the salt in a saucepan and bring to a simmer over medium heat, stirring occasionally. Remove the pan from the heat. Whisk first the gelatin mixture, then the coconut milk, into the pan. Strain the panna cotta mixture through a fine sieve then pour it into eight 4-ounce ramekins or coffee cups; chill overnight.

Blackberry-Lemon Sauce

2 cups frozen unsweetened blackberries, divided
1/2 cup Splenda
pinch salt
Juice and zest of one lemon

Place 1 1/2 cups berries into a saucepan. Add Splenda, salt and zest and juice from the lemon. Bring to a boil over medium heat and cook for 5 minutes, stirring occasionally and breaking up berries. Remove from heat and allow to cool. When lukewarm stir in remaining berries, keeping them whole. Cool and serve over panna cotta or as a syrup. Serving size is 2 tablespoons.

Per Serving:
106 Cal;
3 g Protein;
5 g Tot Fat;
10 g Carb;
2 g Fiber;
8 g Sugar;
114 mg Sodium