The Book of Diabetic Cooking by Jeanette Parsons Egan, M.S., R.D.
Add the coffee beans to a heavy saucepan over medium-low heat. Heat for about 5 minutes, stirring occasionally, until slightly oily. Add the milk and heat, stirring, until hot. Turn off heat and let stand for 30 minutes.
Sprinkle the gelatin over the water and let stand for 10 minutes to soften. Either remove the coffee beans with a slotted spoon or pour through a strainer. Add the gelatin to the milk in the saucepan and stir until dissolved. Stir in the sugar and vanilla. Pour into 4 (about 1/2 cup) molds. Refrigerate until firm. Add 1 cup of the raspberries to a blender or food processor. Process until pureed. Unmold the panna cotta by loosening the edges with a knife and dipping the mold into hot water for a few seconds.
Turn out on dessert plates. Spoon the sauce around the panna cotta and top with the remaining raspberries. .
Exchanges:
0.7 Other Carbs/Sugar
0.5 Fruit
0.5 Milk
0.5 Fat
Serving Size 4 Servings
Servings 1
- Amount Per Serving
- Calories 149
- % Daily Value *
- Total Fat 3g5%
- Cholesterol 10mg4%
- Sodium 65mg3%
- Total Carbohydrate 26g9%
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the coffee beans to a heavy saucepan over medium-low heat. Heat for about 5 minutes, stirring occasionally, until slightly oily. Add the milk and heat, stirring, until hot. Turn off heat and let stand for 30 minutes.
Sprinkle the gelatin over the water and let stand for 10 minutes to soften. Either remove the coffee beans with a slotted spoon or pour through a strainer. Add the gelatin to the milk in the saucepan and stir until dissolved. Stir in the sugar and vanilla. Pour into 4 (about 1/2 cup) molds. Refrigerate until firm. Add 1 cup of the raspberries to a blender or food processor. Process until pureed. Unmold the panna cotta by loosening the edges with a knife and dipping the mold into hot water for a few seconds.
Turn out on dessert plates. Spoon the sauce around the panna cotta and top with the remaining raspberries. .
Medical Review by Chef Robert Lewis , Professional Chef, Author, and Speaker
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