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

BLUEBERRY ORANGE CUSTARD

Blueberry Orange Custard

 

This silky custard is studded with these blue jewels and speckled with the bright orange zest. You could use blackberries, raspberries, or diced fresh peaches or nectarines in this also. What a treat...and very pouch-friendly.

1 cup blueberries
1 tablespoon orange zest
4 eggs, beaten
Pinch of salt
2/3 cup Splenda
1 teaspoon vanilla extract
1/3 cup fat-free half & half
1 cup milk

Preheat oven to 325 degrees. Place six 4-ounce custard cups or ramekins in a large baking dish. Divide blueberries and orange zest among them and set aside.

In a large bowl whisk together the eggs, salt, Splenda, vanilla, half & half, and milk just until blended. Pour through a fine mesh sieve over the berries. (If you mix the preceding ingredients in a food processor or blender you don't have to strain.)

Fill baking dish with hot water halfway up the sides of the cups. Bake for 25-40 minutes or until set, but still jiggly in the middle or a sharp knife inserted in the center comes out clean. Remove from water bath to a wire rack and cool. Cover and chill. Makes six servings.

Per Serving:
104 Cal;
6 g Protein;
6 g Tot Fat;
7 g Carb;
1 g Fiber;
5 g Sugar;
99 mg Sodium

VANILLA EGG CUSTARD

Vanilla Egg Custards

 

This custard is smooth, cold, and very soothing, I made a batch at least twice a week, as my family loved this as well.

This is one of the recipes I am known for - getting more email regarding these simple custards my mother made when I was a little girl, than many of my other recipes. These soft baked custards happen to be the perfect first post op food - smooth to eat, easy to digest, and absolutely delicious. Keeping a batch of creamy cold custards in the fridge has comforted many a post-op, new and old.

Ramekins can be purchased at Pier One at about a dollar each - clear Pyrex custard cups are found at the supermarket. Purchase 6 or 8 four-ounce cups; they are invaluable for portion control for the rest of your post op life!

4 eggs
1 cup skim milk
1 can evaporated low-fat milk
1/2 cup Splenda Granular
2 teaspoons vanilla
Pinch of salt
Freshly grated nutmeg

Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt. Pour through a fine mesh sieve into a large measuring cup. Divide evenly among the custard cups and grate a generous amount of nutmeg over each one.

Pour enough hot water in the roasting pan to come about halfway up the sides of the custard cups. Bake 25 to 35 minutes, until the custard are just set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.

Makes 8 custards, about 1/2 cup each
Calories 110,
fat 5g,
carbs 8g,

protein 10g