Almond Panna Cotta with Strawberry-Kiwi Salsa
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Almond Panna Cotta with Strawberry-Kiwi Salsa calories by ingredient
Introduction
Tastes great without the salsa as well. Tastes great without the salsa as well.Number of Servings: 6
Ingredients
-
1 packet unflavored gelatin
1 cup unsweetened almond milk
1 cup heavy cream
2 tsp. vanilla extract
1/4 cup Swerve
1 dash iodized salt
2 cups strawberries, diced
2 kiwi fruits, peeled and diced
1/4 cup slivered almonds, toasted
2 tsp. lemon juice
dash salt
additional Swerve, if needed
Directions
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