Almond Panna Cotta with Strawberry-Kiwi Salsa
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 packet unflavored gelatin1 cup unsweetened almond milk1 cup heavy cream2 tsp. vanilla extract1/4 cup Swerve1 dash iodized salt2 cups strawberries, diced2 kiwi fruits, peeled and diced1/4 cup slivered almonds, toasted2 tsp. lemon juicedash saltadditional Swerve, if needed
Place almond milk in a microwave safe dish. Sprinkle gelatin over. Allow to stand for 5 minutes. Microwave for 30 seconds and stir. If the gelatin has not fully dissolved, microwave for short periods, stirring after until the gelatin has completely dissolved.
Add cream, vanilla extract, Swerve, and dash of salt. Mix well.
Pour the mixtures into a refrigerator bowl or individual serving dishes. Refrigerate until firm, about 4 hours.
Meanwhile, mix strawberries, kiwi, almonds, lemon juice, and dash salt. Taste. Add Swerve if needed.
Unmold Panna Cotta and spoon salsa over to serve. If the Panna Cotta does not release easily, float in a warm water bath for approximately 30 seconds first.
Net Carbs: 7.4
Serving Size: 1/2 cup
Add cream, vanilla extract, Swerve, and dash of salt. Mix well.
Pour the mixtures into a refrigerator bowl or individual serving dishes. Refrigerate until firm, about 4 hours.
Meanwhile, mix strawberries, kiwi, almonds, lemon juice, and dash salt. Taste. Add Swerve if needed.
Unmold Panna Cotta and spoon salsa over to serve. If the Panna Cotta does not release easily, float in a warm water bath for approximately 30 seconds first.
Net Carbs: 7.4
Serving Size: 1/2 cup
Nutritional Info Amount Per Serving
- Calories: 214.6
- Total Fat: 18.4 g
- Cholesterol: 54.3 mg
- Sodium: 81.3 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.8 g
- Protein: 4.2 g
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