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Caffe Latté Panna Cotta

Yields1 Serving

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

Panna Cota

 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
1

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.

2

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.

3

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

Nutrition Facts

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.