Skinny Gluten Free Panna Cotta (Italian Pudding)- low glycemic


Many years ago, when I traveled in Italy and Greece I got hooked on fruit and yogurt.  To this day, thick Greek yogurt with berries or a drizzle of honey is my favorite "go to" late night snack.  This is a little fancier and perfect for company on a warm summer night, but still easy and so healthy! And much lower in calories and fat than the original recipe.  Hope you enjoy!


Linked to  Slightly Indulgent Tuesday and Allergy-Free Wednesdays

Skinny Gluten Free Panna Cotta

Ingredients:

1 1/2 cups fat free Greek yogurt- See my 24 hour homemade lactose free Greek Yogurt recipe here
1 1/2 cups light cream or milk (or for lactose free try almond milk)
1 tablespoon grass fed gelatin or 2 packets
3 tablespoons honey or for sugar free us 15 drops liquid stevia, taste and add more as needed
1/2 teaspoon gluten free pure vanilla extract ( or scrape out 1/2 of one vanilla bean)
1/2 cup fresh berries- whole raspberries, sliced strawberries, bananas or mangoes are my favorites
A little honey to drizzle on top-opt
Chopped walnuts-opt

Instructions:
  1. Place a single layer of berries on the bottom of  8 oz. ramekins.
  2. In a medium bowl, whisk together yogurt and 1 cup of the cream/milk.
  3. In another bowl, sprinkle the gelatin over the surface of the remaining 1/2 cup of milk. Let stand for 5 to 10 minutes. Microwave the gelatin and milk for about 30-45 seconds, or until gelatin is melted (rub between fingers to test grittiness) and then stir in sugar and vanilla.
  4. Whisk the gelatin mixture thoroughly into the yogurt.
  5. Pour into the fruit-lined ramekins and refrigerate until firm. Apx 3 hours. If you wish to unmold for a fancy desert be sure to grease your ramekins.  
Serves 4-6.

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