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Vanilla Panna Cotta |  Milk/Yogurt Day

What will you top it with? My personal favorite is the Lakanto sugar-free chocolate syrup!

Makes 2 servings - uses 4 oz of your daily milk allowance

Ingredients
  • 8 oz whole milk
  • 1 tsp unflavored, unsweetened gelatin powder
    • we substituted 1½ TBSP of agar agar flakes
  • 1/8 tsp xanthan gum
  • 3/8 tsp stevia powder or other zero-calorie sweetener (adjust amount accordingly)
  • 1/3 tsp pure vanilla extract
  • pinch of salt
  • PAM or other zero-calorie cooking spray
  • optional - unsweetened cocoa powder, cinnamon, zero-calorie chocolate, caramel or other syrup for topping
Directions
  • Spray two 6 oz ramekins with PAM, wiping off excess with a paper towel.
  • Pour milk into saucepan.
  • Sprinkle gelatin evenly over milk and let sit for 5 minutes.
  • Put saucepan on low heat whisking milk and gelatin together until smooth, do not let milk boil.
  • Add stevia and xanthan gum, continuing to whisk.
  • Add vanilla extract and salt.
  • When mixture is smooth, pour evenly into the two ramekins.
  • Refrigerate for 2 hours or longer until panna cotta has turned into a custard-like consistency, if you want to remove panna cotta from ramekins, refrigerate overnight.
  • When ready to serve, if removing from ramekin, use a knife to loosen the panna cotta and dip ramekin in warm water for a few seconds before turning over.
  • Optional, sprinkle top of panna cotta with unsweetened baking cocoa, cinnamon or pour some zero-calorie syrup over the top.
  • Enjoy!
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