Low Carb Desserts Recipes

Ingredients:

4 tbsp water
2 1/2 tsp gelatin
3 cup whipping cream
1/2 cup splenda
1/2 vanilla bean, slit lengthwise

Instructions:

Place the water in a small bowl and sprinkle the gelatin over the top. Let
stand until softened.

Combine half of the cream and the vanilla bean in a pot. Bring to a boil,
add the gelatin and remove from the heat. Stir until the gelatin
dissolves. Remove the vanilla bean and scrape the seeds into the mixture
with the tip of a small knife. Stir in the Splenda and the remaining
cream.

Pour evenly into six 4- to 5-ounce ramekins. Place in the fridge and chill
until set, approximately 2 hours.

To serve, place the ramekins in hot water for 30 seconds. Run a knife
around the inside of each and place a plate over the top. Turn upside down
and vigorously shake the ramekin while holding the plate securely. The
panna cotta will fall out onto the plate. Remove the ramekin and spoon the
berries over the top. Serve immediately.

This recipe yields six 4-ounce servings.

Total Carbohydrates: 57.6
Total Carbohydrates minus Fiber: 57.6
Carbohydrates per Serving: 7.55
Carbohydrates per Serving minus Fiber: 7.55

Comments: Think of vanilla ice cream on the verge of melting. That's what
panna cotta is like. Or crème brulee without the brulee. This creamy
Italian dessert is perfect with fresh berries or with "Strawberries With
Balsamic Vinegar And Black Pepper" (see recipe).

Description:
"The vanilla bean gives this dessert a wonderful flavor, but you can
use 2 teaspoons pure vanilla extract instead. The recipe can be
easily halved or doubled and can be made the day before."

Contributor: Karen Barnaby

Preparation Time: 0:00

Servings: 6