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Ingredients

Directions

  • For panna cotta, in a heatproof 2-cup glass measure, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Scrape vanilla beans from the pod into the measuring cup; add the pod. Place in a saucepan of simmering water. Cook and stir over medium heat until gelatin is dissolved. Remove from heat. Stir in half-and-half and the 2 teaspoons sugar; stir until sugar is dissolved. Let stand at room temperature for 30 minutes. Remove vanilla bean pod and stir mixture. Pour into two 6-ounce martini or champagne glasses or 6-ounce custard cups. Cover and chill for at least 8 hours or until firm.

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  • About 1 hour before serving, in a small bowl, combine vinegar and the 1 teaspoon sugar. Add halved strawberries, tossing to coat. Cover and chill, tossing strawberries occasionally. Drain strawberries before serving.

  • To serve, spoon strawberries over panna cotta in glasses. If desired, top each dessert with a whole strawberry.

*Sugar Substitutes:

  • Choose from Splenda Granular, Equal Spoonful or packets or Sweet 'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 teaspoons or 1 teaspoon sugar.

  • PER SERVING WITH SUGAR SUBSTITUTE: same as above, except 105 cal., 17 g carb.

  • Exchanges: 1/2 other carb.

  • Carb Choices: 1

**

If using vanilla, add it with the half-and-half and omit the standing time.

Nutrition Facts

127 calories; 2 g total fat; 6 mg cholesterol; 177 mg sodium. 23 g carbohydrates; 5 g protein;

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