Low Carb & Atkins Diet

MissM · Established Member Joined: 02 Jan 2010 Posts: 65

I make this frequently and it is awesome for times that I want a sweet snack, its a great sub for pudding!! We have made it with Vanilla, Peppermint, and last night, Banana.. SOooo goooood!

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ITALIAN ALMOND CREAM or PANNA COTTA
1 envelope unflavored gelatin *
2 cups heavy cream
1/3 cup granulated Splenda or equivalent liquid Splenda
1/2 teaspoon almond extract or 1 teaspoon vanilla

Spray six 6-ounce custard dishes with non-stick spray. In a small bowl, sprinkle the gelatin over 3 tablespoons cold water; let stand 5 minutes to soften. Bring the cream, Splenda and extract to a boil on medium heat (I used the microwave on HIGH for about 6 minutes or so, watching closely). Remove from the heat; add the gelatin mixture; stir until the gelatin is completely melted. Pour into custard cups. Cover the surface with plastic wrap to prevent skin from forming, if desired. Chill at least 3 hours.

Makes 6 servings
Do not freeze

* Using the Knox brand gelatin is preferred as store brands often clump and dont go through the blooming process the right way, and it wont set up if that gelatin doesnt bloom right.*

With granular Splenda:
Per Serving: 285 Calories; 29g Fat; 3g Protein; 4g Carbohydrate; 0g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per serving: 280 Calories; 29g Fat; 3g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs