by Chef Adam Lambay
Panna Cotta is a dessert that is normally very high in fat and carbs. But Chef Adam has found a way to make it fit into a diabetic diet. He cut the carbs by using sweetener rather than sugar and found more flavor and reduced the fat by replacing the heavy cream with whole milk and tangy low-fat buttermilk. It’s strangely good with a pinch of cinnamon. Top with your favorite fresh fruit for a creamy, light, refreshing dessert.
Ingredients:
1 Cup Whole Milk
1/2 Cup Sucralose
Pinch of Ground Cinnamon
2 Envelopes Unflavored Gelatin
2 Cups Low-Fat Buttermilk
3 Cups Fresh Fruit of your choice
In a 1 quart pot whisk the whole milk, sucralose and cinnamon until combined. Heat the milk over low heat. You want to scald the milk but don’t boil it. Once it’s warm, remove from the heat and stir in the unflavored gelatin and buttermilk. Divide evenly into 6 dishes that will comfortably hold the panna cotta and the fruit you’ll add just before serving. Cover tightly and refrigerate overnight.
When ready to serve, place a half cup of fruit on top of the panna cotta. Serve.
Serves 6 – Approximately 8g net carbs per serving for the panna cotta
Adding fruit will add to net carbs. Here’s a handy reference.
1/2 Cup Sliced Strawberries – 5.5g net carbs
1/2 Cup Blueberries – 9.8g net carbs
1/2 Cup Sliced Peaches – 7g net carbs
1/2 Cup Raspberries – 5.35g net carbs
1/2 Cup Diced Watermelon – 5g net carbs (I like to sprinkle a touch of Kosher salt on the watermelon. However, that is completely up to you and your guests.)
Note: A Life Well Eaten follows diabetic educator guidelines for determining net carbs.
Suggested formula is total carbs minus half the fiber, i.e. 16g carbs and 4g fiber would be 14g net carbs. The food industry determines net carbs as total carbs minus fiber which would come in at 12g net carbs.