Vanilla_Bean_Panna_Cotta.jpg

Vanilla Bean Panna Cotta

Vanilla Bean Panna Cotta Recipe
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 3 c. Oikos Greek Yogurt
  • ¼ c. spring water
  • 1 c. organic heavy cream
  • ¼ c. organic erythritol
  • 2 tsp. unflavored powdered gelatin
  • 3 c. fresh organic mixed berries
  • 1 whole organic vanilla bean, split, seeds scraped
  • ½ tsp. SweetLeaf® Stevia Extract
Instructions
  1. Place berries in the bottom of 8 ramekins.
  2. In a medium mixing bowl, whisk together Greek yogurt and cream.
  3. Heat water to boiling. Whisk in gelatin, stirring to dissolve.
  4. Stir in erythritol, SweetLeaf and vanilla bean. Whisk gelatin mixture thoroughly into yogurt.
  5. Divide into the eight berry-lined ramekins and refrigerate until firm, at least 3 hours.
  6. To unmold, dip ramekins in very hot water for a few seconds and invert on to plates.
 

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Nutrient Information Per Batch

1461.39 kcal Calories, 1187.75 mg Calcium, 76.29 g Carbohydrate, 326.06 mg Cholesterol, 90.19 g Total Fat, 22.9 g Fiber, 2.8 mg Iron, 105.98 mg Magnesium 889.35 mg Potassium, 83.31 g Protein,4.5 mcg Selenium, 388.23 mg Sodium, 49.48 g Sugars, 2.85 mg Zinc, 54.88g Saturated fat, 0 trans Fat, 25.64 g Monounsaturated fats, 4.48 g Polyunsaturated fats, 4423.08 IU Vitamin A, 0.06 mg Vitamin B6, 0 mcg Vitamin B12, 92.15 mg Vitamin C, 123.76 IU Vitamin D, 2.52 Vitamin E, 93.15 mcg Vitamin K, 118.72 mcg Folate,0.14 mg Vitamin B1(Thiamin),0.03 mg Vitamin B3(Niacin),0.39 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 509.76 mcg Lutein and Zeaxanthin, 1.28 g ALA, 0 g EPA, 0 gDHA,244.58 mg Phosphorous, 2.81 mg Manganese, 0 mcg Alpha carotene, 724.32 mcg Beta carotene, 0 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Poultry
  • No Fish
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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