Coconut Panna Cotta

Ingredients:

• 1 envelope unflavored gelatin
• 1 1/2 cups unsweetened lite coconut milk
• 1 cup low-fat unsweetened soy milk
• 1/3 cup granular sugar substitute
• 1/2 tsp. ground cinnamon
• 1/2 tsp. vanilla extract

Makes 4 Servings (1 panna cotta per serving)

1. In a glass measuring cup, sprinkle the gelatin over 1/4 cup cold water. let stand for 5 minutes, or until softened. Place the measuring cup in a pan of simmering water and heat until the gelatin has dissolved, about 2 minutes.
2. In a large bowl, stir together the coconut milk, soy milk, sugar substitute, cinnamon, vanilla, and dissolved gelatin. Pour into four 8-ounce custard cups and refrigerate for at least 3 hours, or until set.
3.  When ready to serve, run a butter knife  or small spatula around the edgeof each dessert and invert onto a serving plate.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. A panna cotta is an Italian dessert that means cooked cream. Heavy cream is typically used in making panna cotta but this recipe is made from coconut and soy milk for a more silky texture. This was my first time making panna cotta. The combinations of coconut and vanilla were deliciously sweet but I don't think the results were too good. I have never had panna cotta before so I don't know if it turned out as it was supposed to be because it didn't come out in a mold. I loved the flavors but the presentation didn't turn out well.