Creamy Italian Panna Cota
Note: 6 4-oz servings. Total Carbohydrates: 57
Panna cotta is a creamy Italian dessert. Perfect with fresh berries or with the Balsamic Strawberry.
The vanilla bean gives this dessert a wonderful flavor, but you can use 2 tsp. pure
vanilla extract instead. The recipe can be easily halved or doubled and can be made the day before.
4 Tbsp. water
2 1/2 tsp. gelatin
3 cups whipping cream
1/2 cup Splenda
1/2 vanilla bean, slit lengthwise
Place the water in a small bowl and sprinkle the gelatin over the top. Let stand until
softened. Combine half of the cream and the vanilla bean in a pot. Bring to a boil, add the gelatin and remove from the heat. Stir until the gelatin dissolves. Remove the vanilla bean and scrape the seeds into the mixture with the tip of a small knife. Stir in the Splenda and the remaining cream.
Pour evenly into 6 4-5 oz ramekins. Place in the fridge and chill until set, approximately 2 hours. To serve, place the ramekins in hot water for 30 seconds. Run a knife around the inside of each and place a plate over the top. Turn upside down and vigorously shake the ramekin while holding the plate securely. The panna cotta will fall out onto the plate. Remove the ramekin and spoon the berries over the top. Serve immediately.
3 oz bag plain pork rinds, lightly crushed
1/2 cup heavy cream
1/2 cup water
1/4 cup splenda or AS
1 t vanilla
1 t cinnamon
Mix cream, eggs, water, sweetener, vanilla and cinnamon. Butter 1 or 1 1/2 qt.
Casserole dish. Put lightly crushed pork rinds in dish and pour liquid over. Preheat oven to 350 and let casserole sit while it preheats so pork rinds can absorb some liquid. Sprinkle with cinnamon. Bake 30-40 min until top lightly browned. Tests best warm.
Total 13 carb (12 NET carbs).
Serves 3 @ 4 carbs
1/2 c butter, softened
1 oz unsweetened chocolate
2 T water
2 T whey protein powder
10 pkts AS
1 oz walnuts, chopped
3 T Davinci’s SF chocolate syrup
Preheat oven to 350F. Cream butter, add eggs one at a time, beating well. Melt
chocolate with extract and water (microwave or double boiler). Add melted chocolate,
and other ingredients to butter. Mix well. Taste for sweetness and add more sweetener
if desired. Grease 9×9″ baking pan. Pour batter into pan and bake 15 minutes.
Total 19 carb (13 NET carbs).
Serves 9 @ 1.5 carbs.
2 oz soft cream cheese
1/4 cup lemon juice
4 packs of Equal
1 c heavy cream
1 t lemon extract
Beat cream cheese and sweetener with mixer until smooth. Slowly add lemon juice and
mix until smooth and creamy. Add heavy cream and lemon extract. Beat until fluffy and
heavy cream will hold “soft peaks.” Refrigerate.
Total: 16 carbs.
Serves 4 @ 4 carbs.
Chocolate Peanut Butter Parfaits
1 1/2 cups + 2 T heavy cream
1 cup water
2 T sugar free chunky peanut butter
1 sm. pkg sugar free Chocolate pudding mix
Add 2 T of cream to peanut butter and stir until blended. Whip 1/2 cup heavy cream,
then fold it into the peanut butter. Pour the remaining 1 cup cream and 1 cup water into
a mixing bowl. Add pudding mix and beat with wire whisk 2 min. Spoon half the pudding
mix into 6 parfait glasses. Cover with whipped cream/peanut butter mixture, top with
remaining pudding mix. Refrigerate.
Total 49 carb (46 NET carbs). Serves 6 @ 7 CARB.
This is rich so you could probably put it into 8 parfait cups