Vegan Basil Pannacotta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
50 gram daiya greek yogurt alternative 2 cup Soy Milk Plain Light 5 grams Agar 2 tbsp Lemon Peel 12 leaves Basil 3 tbsp Agave Nectar, Organic Blue Agave, Light 1 cup Blueberries, fresh 0.25 cup (8 fl oz) Water3 tbsp Agave Nectar, Organic Blue Agave, Light
For the pannacotta
1. In a pot, add in soy milk, agave, basil and lemon peel. Bring to a simmer.
2. Remove from heat and let infuse for a few minutes.
3. Put the agar in a boiling water to dissolve.
4. Combine soy milk mixture and agar together. Strain and let cool.
5. Pour into molds or individual bowls and refrigerate until set.
For blueberry compote
1. Combine fresh blueberries, agave, and water in a small saucepan.
2.Cook over medium heat for about 10-15 minutes.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user CDZAGADA.
1. In a pot, add in soy milk, agave, basil and lemon peel. Bring to a simmer.
2. Remove from heat and let infuse for a few minutes.
3. Put the agar in a boiling water to dissolve.
4. Combine soy milk mixture and agar together. Strain and let cool.
5. Pour into molds or individual bowls and refrigerate until set.
For blueberry compote
1. Combine fresh blueberries, agave, and water in a small saucepan.
2.Cook over medium heat for about 10-15 minutes.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user CDZAGADA.
Nutritional Info Amount Per Serving
- Calories: 130.8
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 58.2 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 1.8 g
- Protein: 3.3 g
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