Low-fat sugar-free panna cotta with raspberry compote

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In my earlier post I shared a recipe for a heavy cream based panna cotta topped with mango coulis. Now, I will show you how to make a healthier version of this delicious dessert. It is great for people on diets and those looking to avoid sugar. It is actually a diabetic friendly recipe too.

Panna Cotta with blackberry compote (Serves 4)

  • 2 cups 2% milk
  • 1/3 cup heavy cream
  • 1/3 cup + 2 tablespoons Splenda (or sugar substitute)
  • 1 teaspoon vanilla extract
  • 2 packets powdered gelatin
  • 5 tablespoons cold water
  • 2 cups fresh blackberries
  • Juice of 1 lemon
  • 1 tablespoon corn starch

Heat the milk, heavy cream and Splenda in a saucepan on medium heat. Once the sugar is dissolved, stir in the vanilla extract and gelatin. Remove from heat and set aside. Lightly oil four custard cups with cooking spray. Divide the Panna Cotta mixture into 4 prepared cups. Refrigerate overnight or at least 4 hours. 

In another saucepan, heat the blackberries, 2 tablespoon Splenda and lemon juice. Bring to boil, then simmer and cook for 5-10 minutes till the blackberries dissolve into a paste. Slowly whisk in the corn starch and cook for 1 more minute until just blended. Remove from heat and cool completely before serving.

Before serving, remove the panna cotta from the bowls and transfer to serving plates by turning the bowl upside down. Pour generous heaps of the blackberry compote over each panna cotta serving. Garnish with mint sprigs and fresh blackberries. Serve and enjoy!

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Sucheta Rawal

Sucheta is an award winning food and travel writer, who has traveled to 50+ countries across 6 continents. She is also the founder and chief editor of Go Eat Give.

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