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Vanilla Panna Cotta, no bake, no cook, sugar free!
Author: Susan Maria Leach, Before & After
- 2 cups 2% milk or Almond Breeze Unsweetened Coconut or Almond Milk
- 2½ teaspoons Knox unflavored gelatin (not the entire envelope)
- 2 cups plain low fat yogurt (I use Stonyfield or Dannon for the dish) NOT fat free or Greek
- 1 teaspoon vanilla extract
- ⅔ cup Splenda granulated or ⅓ cup Truvia
- Red plum sauce - cook 4 pitted & sliced ripe red plums in a small pot over medium heat until juicy and soft - sweeten to taste with Splenda or Truvia - chill and serve over your pudding
- Measure 1 cup of the milk into a medium saucepan, sprinkle the gelatin evenly over the top and allow it to 'bloom' by absorbing the water, about five minutes. Place 8 custard cups also called ramekins on a tray and set aside. You can use any small glasses, tea cups, or dishes of equal size.
- Warm the milk gelatin mixture over low heat until the gelatin is completely melted, 2 to 3 minutes. Move from heat and stir in the Splenda and vanilla until dissolved. Set aside.
- Whisk the remaining 1 cup milk, yogurt, and vanilla extract in a large bowl to blend. Add about ⅓ of the milk yogurt blend to the warm gelatin mixture in the pan, then slowly pour it back into the remaining yogurt mixture in bowl. Divide among eight custard cups or ramekins.
- Refrigerate at least 2 hours and up to 2 days. Eat from dish or unmold onto dessert plates - serve plain or with sliced strawberry garnish.
- To unmold, run the tip of a small paring knife between the custard and the side of the ramekin. Flip the ramekin upside down onto the serving dish, shake gently to unmold the panna cotta – lift the ramekin from the plate. If this is too daring a maneuver, eat from the cup.