Vanilla Panna Cotta with Plum Sauce.

5.0 from 2 reviews
Vanilla Panna Cotta, no bake, no cook, sugar free!
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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8 thoughts on “Vanilla Panna Cotta, no bake, no cook, sugar free!

  1. Teddy says:

    I thought turning on the stove was “cooking”. Is this to be made with the plums or the strawberries….both, either? Just sayin’

    • Susan Maria Leach says:

      Teddy, ‘warming’ something so the gelatin melts is not cooking it. There are no strawberries in this dish, both my photo and the recipe use the small deep red plums in season right now. Even though you are not a ‘cook’ try making this and you will be happy with the results. – SML

  2. Kim says:

    This is the most poorly written recipe I have ever seen. What do you do with the plum sauce that you cooked? By the way using the stove is cooking.

    • Susan Maria Leach says:

      Thanks Kim, I will share your criticism with my editor at HarperCollins Publishers and Morrow Cookbooks. Since you think warming gelatin is cooking, here is what you do with the Plum Sauce: SPOON A FEW POACHED PLUMS ON EACH PANNA COTTA BEFORE EATING. 🙂 SML

      • Kim says:

        Hey is there a reason I have been blocked from the Bariatric Support Group? I am not sure if that was a result of this or not. I would hope not. I love your products and recipes. This one just is not up to your usual standard.

        • Susan Maria Leach says:

          The two entities are not connected, nor would anyone remove you from participating because you were not flattering in your comments to a recipe. Our Support Group Administrators are completely unaware of anything posted here. We dont remove people because of what they write here. You must have said something equally as kind or flattering in our Support Group, although its pretty hard to get booted from there as they are fairly high in tolerance. Life Lesson: Its not always what you say, its how you say it. Be Kind.

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