Panna Cotta

Recipe makes 8 servings


Panna Cotta:
1 envelope unflavored gelatin
3 cups light cream or half and half
1 cup plain Greek yogurt
1 scoop HLTH Code Chocolate Macadamia
1 scoop HLTH Code Creamy Vanilla
1/4 cup sweetener of choice (or to taste

Strawberry Gelée:
1 cup fresh or frozen strawberries, roughly chopped
1 teaspoon unflavored gelatin
1/4 cup sweetener of choice (or to taste)

To garnish: fresh strawberries



Panna Cotta
Sprinkle gelatin over 1/4 cup water and set aside.

Heat cream in a saucepan over medium heat to a simmer, add the softened gelatin and stir until fully dissolved. Leave to cool to a room temperature.

Whisk together yogurt and sweetener, then slowly pour in the cooled cream, whisking continuously until fully combined. Divide between two bowls. Stir HLTH Code Chocolate Macadamia into one of the bowls and HLTH Code Creamy Vanilla into the other.

Strawberry Gelée:
Sprinkle gelatin over 3 tablespoons water and set aside.

Blend strawberries with about 1/3 cup water until smooth and strain the juice over a bowl. Measure 1 cup of the juice, adding more water, if needed, to fill up the cup. Bring to a boil over medium-low heat. Add the softened gelatin and whisk until dissolved. Set aside to cool to a room temperature.

To make a layered panna cotta, pour a layer of HLTH Code Chocolate Macadamia into 8 serving glasses and chill for about 15 to 25 minutes, or until set. Pour in a layer of the strawberry gelée (if using) and chill again. Pour a layer of HLTH Code Creamy Vanilla on top and chill again. Repeat and alternate layers until all of the panna cotta and gelée have been used.

Garnish the chilled panna cotta with fresh strawberries and serve. Store in the refrigerator covered with a plastic wrap for up to 3 days.

Nutritional breakdown per serving (recipes makes 8 servings)
260 Calories
9.5g Protein
21.8g Fat
5.6g Fiber
11.5g Total Carbs
5.9g NET Carbs