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Panna Cota

Caffe Latté Panna Cotta

October 25, 2017

The Book of Diabetic Cooking by Jeanette Parsons Egan, M.S., R.D.

  • Yields: 4 Servings
Panna Cota


1Add 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.

2Sprinkle 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.

3Turn out on dessert plates. Spoon the sauce around the panna cotta and top with the remaining raspberries. .

0.7 Other Carbs/Sugar
0.5 Fruit
0.5 Milk
0.5 Fat


1/2 cup medium roast coffee beans

2 cups 2% milk

1 (1/4 oz) envelope plain gelatin powder

2 tablespoons cold water

1/4 cup sugar

1 teaspoon vanilla extract

2 cups fresh raspberries


Nutrition Facts

Serving Size1 Panna Cotta
Total Fat3g
Total Carbohydrates26g

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