What to Eat Wednesday: V-Day Panna Cotta


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It's less than a week to Valentine's Day, which means diabetic patients should already be thinking about how they'll accomodate the extra sweet treats in next week's meal plans. Want a sweet dessert that won't give you a sugar/carb overload? Try this Vanilla Bean Panna Cotta with Strawberries from Diabetic Living.

A great, diabetic-friendly, Valentine's Day dessert!Ingredients

  •          1 teaspoon unflavored gelatin
  •          2 tablespoons cold water
  •          1/4 of a vanilla bean or 1/2 teaspoon vanilla**
  •          1 cup fat-free half-and-half
  •          2 teaspoons sugar or sugar substitute* equivalent to 2 teaspoons sugar
  •          1 tablespoon champagne vinegar or white balsamic vinegar
  •          1 teaspoon sugar or sugar substitute* equivalent to 1 teaspoon sugar
  •          1 cup fresh strawberries, hulled and halved
  •          Whole strawberries (optional)

    1.     For panna cotta, in a heatproof 2-cup glass measure, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Scrape vanilla beans from the pod into the measuring cup; add the pod. Place in a saucepan of simmering water. Cook and stir over medium heat until gelatin is dissolved. Remove from heat. Stir in half-and-half and the 2 teaspoons sugar; stir until sugar is dissolved. Let stand at room temperature for 30 minutes. Remove vanilla bean pod and stir mixture. Pour into two 6-ounce martini or champagne glasses or 6-ounce custard cups. Cover and chill for at least 8 hours or until firm.
    2.     About 1 hour before serving, in a small bowl, combine vinegar and the 1 teaspoon sugar. Add halved strawberries, tossing to coat. Cover and chill, tossing strawberries occasionally. Drain strawberries before serving.
    3.     To serve, spoon strawberries over panna cotta in glasses. If desired, top each dessert with a whole strawberry.

        ** If using vanilla, add it with the half-and-half and omit the standing time.
Nutrition Facts Per Serving:
Servings Per Recipe: 2
PER SERVING: 127 cal., 2 g total fat (1 g sat. fat), 6 mg chol., 177 mg sodium, 23 g carb. (1 g fiber), 5 g pro.
Diabetic Exchanges
Fruit (d.e): 0.5; Other Carb (d.e): 1;


Dr. Andrew Schneider
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A podiatrist and foot surgeon in Houston, TX.
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