Panna Cotta With Blueberry Compote
This panna cotta with blueberry compote is such a great low carb treat!
Ingredients
- 1 packet (2 1/2 tsp) granulated unflavored gelatin
- 1 cup unsweetened almond milk
- 1 cup heavy cream
- 1/2 cup granulated monkfruit or erythritol sweetener
- 2 tsp vanilla extract
Blueberry Compote
- 1 cup frozen blueberries
- 1 tbsp lime juice
- 1 tbsp erythritol or monkfruit sweetener
Instructions
- In a sauce pan over medium heat, add heavy cream, almond milk, sweetener, vanilla and whisk until fully combined.
- Add your gelatin powder and whisk until fully dissolved. Remove from heat and pour onto your pudding jar/cup. Place it in the refrigerator for at least 4 hours or until fully set.
- For the blueberry compote, add 1 cup of frozen blueberries to a sauce pan over low heat. Then add lime juice and sweetener. Mix and leave it on low heat for 5 minutes. Mix and turn up the heat to medium for 3-5 minutes while stirring occasionally until thickened. Remove from heat and let it cool completely.
- Remove set panna cotta form the fridge and top it off with your cooled blueberry compote. Enjoy!
Notes
💕Nutritional Values/ Serving:
Calories 187
/ Total Fat 16.1g
/ Total Carbohydrate 8.1g
/ Dietary Fiber 1.5g
/ Protein 1.5g
/ Sodium 76mg
/ Net Carbs 6.6g
/ Total Fat 16.1g
/ Total Carbohydrate 8.1g
/ Dietary Fiber 1.5g
/ Protein 1.5g
/ Sodium 76mg
/ Net Carbs 6.6g